VEGAN PANCAKES WITH LEMON & PLANT-BASED YOGURT
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 pinch of salt
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.