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Fluffy Lemon Pancakes

Serves 4


2 cups plain wholemeal flour (can also sub buckwheat flour or blended oats)

1 tbsp baking powder

3 tbsp coconut sugar

2 cups soy milk (or other plant based milk)

1 large lemon (or equivalent)

2 tsp vanilla extract

Combine the flour, baking powder and coconut sugar in a medium bowl.

In another bowl or jug place the soy milk, vanilla, and the finely grated zest and juice of the lemon.

Make a well in the center of the dry ingredients then pour in the milk mixture. Whisk until you have a smooth batter.

Preheat a large, non-stick fry pan to a medium heat.

Gently place spoonfuls of batter around the surface of the pan. Cook until small bubbles appear then flip over to cook on the other side.

When cooked, remove and keep warm while you cook the others. Good warm or cold.

Fluffy Lemon Pancakes
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