Whole grain healthy Lemon Cardamom Pancakes with cream cheese filling are perfect family breakfast. These pancakes are light and fluffy, packed with delightfully zesty lemon flavor and many nutrients. Quick, easy and amazing! All natural and refined sugar-free.
In a large bowl, beat the eggs. Add milk, maple syrup, lemon zest and lemon juice. Mix until well combined. Add flour, baking soda, cardamom and salt. Mix to combine, then set aside.
Heat a griddle or pancake pan over medium heat. Coat with cooking spray or coconut oil. For each pancake, drop ¼ cup of batter into the pan. Cook 1-2 minutes, until bubbles appear on the surface of pancakes. Flip carefully and cook another 1-2 minutes. Transfer to a plate and cover to keep warm. Make sure to coat the pan before every pancake or batch of pancakes to prevent sticking.
Make cream cheese filling: Place all ingredients in a bowl. Mix well until smooth.
Place one pancake, browned-sides down, on a plate. Spread cream cheese filling over the pancake. Place another pancake, browned-sides down, on top of the first pancake. Repeat with the rest of pancakes and spread.
Serve immediately with fresh fruits. Drizzle with maple syrup if desired.