Vegan pancakes with lemon & plant-based yogurt
We have already told you that we like pancakes very, very much. More than two years ago, we shared our absolutely favorite [vegan banana pancakes with blueberry sauce] (https://www.zuckerjagdwurst.com/en/recipes/vegan-banana-pancakes-with-blueberry-sauce) with you. And a little later, we finally showed you a pancake recipe for kids: [vegan magic pancakes with chocolate swirl] (https://www.zuckerjagdwurst.com/en/recipes/baking-with-kids-vegan-magic-pancakes).
After more than two years without any new pancake recipe, the time has finally come for us to present you another one that perfectly suits the upcoming spring. The result are these fresh and juicy pancakes; we topped with plant-based yogurt, nuts, and fresh lemon zest. The pancakes are prepared super quick and can also be topped with maple or agave syrup (and depending on the season, also with fresh berries).
Vegan pancakes with lemon & plant-based yogurt
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
toppings
- fresh berries
- fresh mint
- nuts (e.g., pecans, hazelnuts)
- plant-based yogurt
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.
