VEGAN PANCAKES WITH LEMON & PLANT-BASED YOGURT
Servings Prep Time
12 10
Cook Time
30
Servings Prep Time
12 10
Cook Time
30
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
Instructions
  1. Wash lemon under hot water.
  2. Mix all ingredients for the dough in a bowl and add the zest and juice of one lemon. Let dough chill for 10 minutes.
  3. 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.
  4. Serve with plant-based yogurt, fresh mint leaves, fresh lemon zest, and chopped nuts.