Next level pancakes! I can’t even explain how freaking amazing these pancakes are 🥞 If you haven’t tried lemon pancakes yet – now is the time! 🍋 These delicious and healthy pancakes are Vegan, Gluten free and Oilfree.
This recipe also include my secret tip for making your pancakes extra fluffy!
Delicious lemon pancakes. Vegan, Gluten free, Oilfree
- 1 dl applesauce (0.4 cups)
- 2 tbsp agave syrup
- 1 tbsp lemon zest
- 3 tbsp lemon juice
- 1 dl oat milk or any other plant milk (0.4 cups)
- 100 grams brown rice flour (3.5 oz)
- 40 grams buckwheat flour (1.4 oz)
- 1½ tsp baking powder
- 1 pinch of salt
In a small bowl, mix plant milk and lemon juice and set it aside.
In a mixing bowl, mix together brown rice flour, buckwheat flour, baking powder and salt.
Add applesauce and agave syrup and mix it together.
Add the plant milk and mix well then add the lemon zest and mix again.
Let the pancakes batter sit for approx. 15 minutes.
Heat up a small pan (medium to medium-high heat). If you don’t have a non-stick pan you might want to add a little oil or vegan butter to the pan (and remember that the first pancake always turns out a little weird)
Now for the get-the-best-pancakes-ever trick: THE LID! Pour in a little less than ½ cup (1 dl) pancake dough to the pan and cover the pan with a lid.
Let the pancake cook/bake until it is filled with small bubbles and there is no “liquid” dough – then flip it and bake it a little on the other side (no lid on the pan for this side)
Continue until there is no more dough left.
Serve with all your favorite pancake fixing’s. My personal favorite is maple syrup or vegan wripped cream.
If you want these delicious lemon pancakes to be even more delicious try adding some chopped white vegan chocolate to the pancake batter.
This recipe is available both in English and Danish (click the flag below to switch language)