VEGAN PANCAKES WITH LEMON & PLANT-BASED YOGURT
By 
| Prep Time | 10 |
| Cook Time | 30 |
| Servings |
|
Ingredients
- 300 g (2.5 cups) flour
- 150 ml (0.6 cups) plant-based milk
- 15 g (0.5 oz) baking powder
- 180 g (6.3 oz) plant-based yogurt
- 4 tbsp brown sugar
- 1 lemon
- 1 pinch of salt
- vegetable oil
Ingredients
|
|
Instructions
- 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.