Vegan Lemon Pancakes Recipes
LEMON CHIA PANCAKES
These vegan lemon chia pancakes are a fancy feast! It's a classic pancake recipe, infused with lemon juice and zest for premium flavour. Topped with a dollop of coconut yogurt and maple syrup to drizzle. You just upped your pancake day.
Provided by Hannah Sunderani
Categories Breakfast
Time 1h40m
Number Of Ingredients 13
Steps:
- In a mixing bowl combine flour, baking powder, sea salt, chia seeds, ginger and cinnamon. Mix to combine.
- In a separate bowl whisk together maple syrup, oat milk, coconut oil (melted), and vanilla extract. Add the juice and zest of one lemon, and mix again to combine.
- Pour wet ingredients into dry and whisk until smooth and combined. Then, wait 10 minutes for the chia to absorb and thicken. (While you're waiting, turn stove top to medium-low heat). Optional to season your non-stick skillet with 1/2 tsp coconut oil to stop pancakes from sticking.
- Transfer batter to a measuring cup with spout (this will make it easier to pour). When pan is hot, pour approx. 1/4 cup batter into the skillet and cook pancake for 2 minutes, or until little bubbles form, flip and cook the second side for 30 seconds. Continue until you've used all your batter. (Makes approx. 16 pancakes)
- Top pancakes with a dollop of coconut yogurt and drizzle with maple syrup to taste.
Nutrition Facts : Calories 92 kcal, Carbohydrate 16 g, Protein 2 g, Fat 2 g, SaturatedFat 1 g, Sodium 86 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving
VEGAN PANCAKES
This batter makes light, fluffy, and delicious pancakes. I have been making them for years and everyone that tries them wants the recipe.
Provided by NICDELIS
Categories Breakfast and Brunch Pancake Recipes
Time 15m
Yield 3
Number Of Ingredients 6
Steps:
- Sift the flour, sugar, baking powder, and salt into a large bowl. Whisk the water and oil together in a small bowl. Make a well in the center of the dry ingredients, and pour in the wet. Stir just until blended; mixture will be lumpy.
- Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining batter.
Nutrition Facts : Calories 263.6 calories, Carbohydrate 48.9 g, Fat 5.1 g, Fiber 1.4 g, Protein 5.4 g, SaturatedFat 0.8 g, Sodium 716.7 mg, Sugar 8.5 g
VEGAN LEMON PANCAKES
There's no better way to wake up a camp full of groggy revelers than some lemony pancakes. They taste best with a little playa dust, but work just as well at home! The key to this recipe is to stir the batter as little as possible (hence the less than 20 turns). The lemon and baking soda react to create air bubbles (remember making a volcano in grade school) and stirring too much will break down the bubbles and give you flat, chewy pancakes. If you don't have a lemon you can substitute 1 tbsp of apple cider vinegar. You'll lose the wonderful lemon scent, but the chemistry will still work.
Provided by Zeke Koch
Categories Breakfast
Time 30m
Yield 12 small pancakes, 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix together the dry ingredients.
- Zest lemon into a bowl and then add the juice and soy milk.
- Add liquid to dry and stir 20 times (or less). The batter should be a little lumpy.
Nutrition Facts : Calories 164.6, Fat 1.6, SaturatedFat 0.2, Sodium 440.6, Carbohydrate 33.2, Fiber 2.9, Sugar 3.6, Protein 6.3
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