Gluten-free lemon pancakes

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.

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

-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

...

Step 1- Pre-heat a frying pan with a splash of oil.

This prevents the batter from sticking to the pan.

Step 2- In a mixing bowl, mix together the flour, sugar, lemon zest and baking powder.

Step 3- Pour in the milk, lemon juice and oil.

Make sure you mix this until it's fully smooth, as we don't want lumps in our pancakes.

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.

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!

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