VEGAN PANCAKES WITH LEMON & PLANT-BASED YOGURT
- Wash lemon under hot water.
- Mix all ingredients for the dough in a bowl and add the zest and juice of one lemon. Let dough chill for 10 minutes.
- Heat some vegetable oil in a small pan and gradually bake pancakes on both sides (2-3 tbsp per pancake). Do not turn the pancakes in the pan until you see tiny bubbles on the surface of the pancake.
- Serve with plant-based yogurt, fresh mint leaves, fresh lemon zest, and chopped nuts.
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