Vegan Lemon Yogurt Pancakes
These vegan lemon yogurt pancakes are tender, fluffy, soft, and lemony. They are so delicious and is the perfect weekend breakfast.
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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!
Servings: 3