Ingredients
- 2 tablespoons coconut oil
- 3 large eggs
- ¾ cup unsweetened (unflavored or vanilla-flavored) cashew milk, homemade or store-bought, or almond milk (or hemp milk for nut-free)
- ¼ cup vanilla-flavored egg white protein powder
- 1 teaspoon baking powder
- ¼ cup Swerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetener
- 3 drops lemon oil or 2 teaspoons lemon extract
- ¼ teaspoon fine sea salt
- ¼ cup Lemon Curd, divided, for serving
- Grated lemon zest, for garnish (optional)
How to Make It
- Preheat the oven to 425°F.
- In a medium cast-iron skillet over medium heat, melt the oil; set aside. In a blender, combine the eggs, cashew milk, protein powder, baking powder, sweetener, lemon oil, and salt. Blend for about 1 minute, until foamy.
- Pour the batter into the skillet. Bake for 18 to 20 minutes, until the pancake is puffed and golden brown.
- Meanwhile, make the lemon curd.
- Remove the pancake from the oven, cut in half, and serve each portion with 2 tablespoons of the lemon curd. Garnish with lemon zest, if desired. Best served fresh.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 347 kcal Calories from Fat: 243 kcal |
|
% Daily Value*
|
| Total Fat 27 g 77% |
Trans Fat 0.0 g |
carbohydrates 4 g 3% |
Protein 23 g 46% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |