Vegan Lemon Yogurt Pancakes
I’m loving all the citrus this season and I don’t want it to end! These vegan lemon yogurt pancakes might just be my new favorite pancakes! They are tender, fluffy, soft, and lemony. It’s so delicious and perfect for your weekend brunch, breakfast, or any day really!
I used coconut yogurt for these pancakes and it makes them extra flavorful, light, and moist. You can use any thick vegan yogurt, or if you aren’t dairy-free, you could use plain greek yogurt. They are super easy to make too. The key to extra fluffy and soft pancakes is not to overmix the batter, the batter is supposed to be thick and lumpy. Also, make sure you let the batter rest after mixing for about 8-10 minutes before cooking it.
The flavor and texture of these lemon yogurt pancakes is amazing and so tasty. It pairs well with berries, a dollop of yogurt, and some pure maple syrup. Grab yourself some lemons and yogurt and make these incredible tasting pancakes!
Vegan Lemon Yogurt Pancakes
Ingredients
- 1 1/4 cup all-purpose flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 heaping Tbsp lemon zest (zest from 1-2 lemons)
- 3 tbsp lemon juice (juice from one lemon)
- 2 tbsp pure maple syrup
- 1 tbsp avocado oil (or any oil)
- 1/2 cup plain coconut yogurt
- 1/3 cup + 2 Tbsp almond milk (or any non-dairy milk)
- 1 flax egg (1 Tbsp ground flaxseed + 3 Tbsp water)
Instructions
- In a large bowl, make the flax egg by combining the ground flaxseed and water. Stir and set aside for 5 minutes to thicken.
- In a medium bowl, add the flour, baking powder, baking soda, and salt. Whisk until well combined.
- In the large bowl with the flax egg, add the lemon zest, lemon juice, maple syrup, oil, coconut yogurt, and almond milk. Whisk until everything is combined.
- Add the dry to the wet and use a spatula to mix until just combined. Careful not to overmix. It will be a little lumpy and that’s okay. Let the batter sit for 8-10 minutes (important step to ensure fluffy pancakes!).
- Heat a pan on medium heat. Spray pan with some oil or use some vegan butter to grease the pan. Add about 1/3 cup of batter to the pan. Cook until it bubbles, about 3 minutes, and then flip. Careful not to flatten the pancakes with the back of the spatula. You want them fluffy! Cook until golden on both sides. Repeat until all the batter is used up. Enjoy!
