It’s not often my daughters and I agree 100% on every meal, but come breakfast time, the girls and I are unanimous in our love for lemon poppy muffins. So, I thought it only natural that love should spill into another one of our favorite breakfast foods (okay, 2 out of 3 of us, the guilty shall remain nameless)—pancakes. The mood struck me earlier this week to make lemon poppy buttermilk pancakes.
I decided to skip the baking powder, and fold in a beaten egg white for a lighter, more delicate pancake. The full recipe for these #dairyfree #grainfree #pancakes are on my blog, but in general, if you’re craving pancakes, and realize you’re out of baking powder, don’t fret. Just separate your eggs. Beat the whites, and set aside, continuing with the rest of your recipe. Fold in the whites at the end, and you’ll have super light & fluffy pancakes.