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    You are in: Home / Low-cholesterol / Vegan Lemon Pancakes Recipe
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    Vegan Lemon Pancakes

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on October 29, 2010

      These were good, but not great. I added less milk because of the runny comment, and the consistancy was good. I didn't taste much lemon though, even after adding some lemon extract too. I may try again.

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    • on January 20, 2008

    • on March 02, 2007

      I read the other comments and I'm curious about how the second women got hers so thick and fluffy?? I liked them but they were rather thin and the batter was bit runny. I will try them again and use less soy milk. I used fat free which is thinner then regular, maybe that was my problem.

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    • on September 23, 2006

      Excellent, i used almond milk instead of soy milk. They were so good ! Thank you very much, we ate them with nutella, but the best is with butter and maple syrup ! Merci. I made the batter on the evening, i put it in a jar in the fridge, and baked the pancakes the next morning.

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    • on August 27, 2006

      I really enjoyed these, I did make two forced submissions regular milk for the soya and no lemon zest. I was worried how they would turn out as the batter was very thick but they were thick and soft and very satisfyingly stuck to the roof of your mouth when you ate them. I served them with salted butter, grilled bananas and maple syrup but next time im going to add the lemon zest and try marinated tofu, sauteed mushrooms or cream cheese. thanks for a great recipe!

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    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:

    fresh lemon

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