1/1 Photo of Vegan Lemon Pancakes
Zeke Koch's Note:
There's no better way to wake up a camp full of groggy revelers than some lemony pancakes. They taste best with a little playa dust, but work just as well at home! The key to this recipe is to stir the batter as little as possible (hence the less than 20 turns). The lemon and baking soda react to create air bubbles (remember making a volcano in grade school) and stirring too much will break down the bubbles and give you flat, chewy pancakes. If you don't have a lemon you can substitute 1 tbsp of apple cider vinegar. You'll lose the wonderful lemon scent, but the chemistry will still work.
My Private Note
small p ...
Units: US | Metric
- 1 cup flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 tablespoon sugar (or other sweetener)
- 1/4 teaspoon grated nutmeg (to taste)
- 1Mix together the dry ingredients.
- 2Zest lemon into a bowl and then add the juice and soy milk.
- 3Add liquid to dry and stir 20 times (or less). The batter should be a little lumpy.
Browse Our Top Pancakes and Waffles Recipes
You Might Also Like...View All Pancakes and Waffles Recipes
Nutritional Facts for Vegan Lemon Pancakes
Serving Size: 1 (98 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 164.5
- Calories from Fat 14
- Total Fat 1.6 g
- Saturated Fat 0.2 g
- Cholesterol 0.0 mg
- Sodium 440.5 mg
- Total Carbohydrate 33.2 g
- Dietary Fiber 2.9 g
- Sugars 3.5 g
- Protein 6.3 g
The following items or measurements are not included: