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Loveliest Lemon Vegan Pancakes

Brandi Daniels

These pancakes were a HUGE hit over the weekend at our Pilates+Yoga retreat at Vayu. I had to share the recipe.  Now, let it be known I am NOT vegan, nor have I ever made any claims to be. I love my meat! But these were absolutely fantastic and I would gladly enjoy another serving. Sorry IHOP! :-)

vegan pancakes lemon

vegan, makes 4 large pancakes or 8 small

1 cup vanilla soy or almond milk
1 cup + 1 Tbsp flour
*(I have used both whole wheat pastry flour or sprouted grain spelt flour recently - you may substitute the flour you have on hand. GF should work, although the egg replacer is advised for added binding)
1 Tbsp lemon juice + 1/2 tsp fresh zest
1/4 tsp lemon extract (optional - or add more fresh zest)
1/4 tsp vanilla extract
3-4 tsp baking powder
2 tsp sugar (I used a raw vegan sugar)
1/4 tsp salt
2 tsp oil (sunflower oil used)
dash of cinnamon
optional egg replacers: 1 mashed banana OR 1/4 cup apple sauce OR 1 tsp freshly ground flax seeds

for pan: additional oil (sunflower or high heat virgin coconut oil are my favorites)


(read through instructions before starting)

1. Add your dry ingredients to a bowl that is somewhat tall and narrowly rimmed - this helps with more air in the batter I have found. Stir dry ingredients together. Add the wet ingredients - non-dairy milk, oil and extracts. Fold well. Lastly, add the optional egg replacer and the lemon juice and zest. Whip the batter as it becomes fluffy from the acid combining with the baking powder.

2. While you are whipping your batter in step one you can be warming your pan. Have your burner on low as you start to warm and heat your skillet or frying pan. You want your pan to be evenly warmed and quite hot and toasty before starting your pancake cooking.

3. Once your skillet is warmed evenly (a good 3-5 minutes) and your batter is fluffy, add a small splash of oil to your pan and distribute it on the pan by rolling the pan around. Add a 1/2 cup or so of batter (depending on what size pancake you want) and allow it to spread in the pan. Make sure your range is on a low-medium heat setting. Allow the pancake to slowly cook - as tiny bubbles form through the surface of the batter. When the edges are obviously formed, cooked, fluffy, not wet, and you can skim the bottom edges of the pancake easily with your spatula, flip your pancake. You can turn up the heat a bit now to finish things off. Most of the cooking should be done before that first flip!

Tip: to speed up the cooking process, you can cover the skillet with a lid for the first minute of cooking to trap in heat and cook that top side of the pancake a bit faster - still using low heat.

4. Transfer cooked pancake to paper towel-ed plate and repeat until all the batter is gone. Add a new 1/4 tsp splash of oil to the pan before each new pancake.

5. Serve warm with vegan butter and maple syrup.