Zutaten für Vegan Lemon Pancakes
- 1 ½ cups all-purpose flour
- ½ tsp baking soda
- 2 tsp baking powder
- ½ cup sugar
- Nutmeg
- Soymilk
- Fresh Lemon
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Zubereitung von Vegan Lemon Pancakes
- In a large bowl, whisk together 1 ½ cups all-purpose flour, ½ cup sugar, 2 tsp baking powder, ½ tsp baking soda, and a pinch of salt.
- In a separate bowl, zest 1 lemon (about 1 tablespoon zest). Add the lemon zest, juice of 1 lemon (about ¼ cup), and 1 cup soy milk.
- Gently pour the wet ingredients into the dry ingredients. Stir the batter with a whisk *very* gently for no more than 20 turns. A few lumps are okay!
- Heat a lightly oiled griddle or frying pan over medium heat.
- Pour ¼ cup of batter onto the hot griddle for each pancake.
- Cook for 2-3 minutes per side, or until golden brown and cooked through.
- Serve immediately with your favorite toppings! We suggest powdered sugar, maple syrup, fresh berries, or a dollop of vegan whipped cream.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
14g
Fat
1g
Carbs
11g
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Lactose 30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation North American Healthy Pancakes And Waffles Breakfast American Easy European Low Fat Vegan Vegetarian Stove Top Dietary Low Cholesterol Low Saturated Fat Inexpensive Egg Free Healthy 2 Free Of Something Low In Something Equipment 3 Steps Or Less
