Vegan, wheat-free, gluten-free
I've been craving lemon pancakes recently and I know it's nowhere near pancake day but it's never too late for pancakes!
I made this delightful (and very satisfying) stack for breakfast and they tasted amazing and I had to share my recipe with you guys to enjoy too.


I've been craving lemon pancakes recently and I know it's nowhere near pancake day but it's never too late for pancakes!
I made this delightful (and very satisfying) stack for breakfast and they tasted amazing and I had to share my recipe with you guys to enjoy too.


This recipe is quick and simple and once you have the perfect pancakes ready, the fun part begins, stacking, filling and decorating.

Preparation- 5 minutes
Cooking time- 10 minutes
Makes- Around 10 small pancakes
Level- Easy
Ingredients
-155g of plain white flour (I used gluten-free)
-1 tablespoon of golden caster sugar
-1 lemon (juice and zest)
-2 tablespoons of baking powder
-2 tablespoons of baking powder
-260ml of dairy-free milk (I used unsweetened almond)
-2 tablespoons of olive oil
Toppings
-Fresh Lemon
-Maple syrup
-Powdered sugar
-Chia seeds
-Fresh strawberries
-Dairy-free yogurt
-Fresh raspberries
-Fresh blueberries
-Maple syrup
-Powdered sugar
-Chia seeds
-Fresh strawberries
-Dairy-free yogurt
-Fresh raspberries
-Fresh blueberries
...
Step 1- Pre-heat a frying pan with a splash of oil.
This prevents the batter from sticking to the pan.
Step 3- Pour in the milk, lemon juice and oil.
Step 4- Using a large spoon or ladle, carefully pour a small amount of the mixture into the centre of the hot pan, leave it for a minute or so then flip.
I used a round metal cookie cutter to help create the perfect round shape, just be very careful as the cutter gets very hot.
I used a round metal cookie cutter to help create the perfect round shape, just be very careful as the cutter gets very hot.
Only flip when the edges of the pancake look stiff.
Step 5- Repeat this process until you have used up all of your batter and have a tower of delightful pancakes!

Step 5- Repeat this process until you have used up all of your batter and have a tower of delightful pancakes!
I served my pancakes with a drizzle of maple syrup, a dollop of dairy-free soya yogurt, freshly sliced zesty lemon, fresh berries and a sprinkle of powdered sugar.
Serve immediately.
...
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Holly Jade
These sound delicious, love the idea of adding lemon. They're so neat when you cook them like that too!
ReplyDeleteAww, thankyou so much!!! Yes, i love to make them like it! :) x
DeleteThese pancakes look incredible! And I love your blog header! :)
ReplyDeleteHello Bethany, Thats so sweet of you! Thankyouuu :) x
DeleteIll be making these for pancake day tomorrow. They look and sound amazing.
ReplyDelete