Lemon Pancakes with Lemon Cream (30-min. Recipe)

Lemon Pancakes with Lemon Cream. Delicious, dairy-free and fluffy. Paired with this luxurious dairy-free cream, it's perfect for breakfast!

5 from 1 vote

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Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Course Breakfast, brunch

Cuisine American

Servings pieces

Calories 262 kcal

Ingredients

Pancakes

1 ½ cups all-purpose flour
3 ½ teaspoons baking powder
1 teaspoon salt
1 tablespoon cane sugar
1 ¼ cups almond milk
1 egg
3 tablespoons vegan butter melted
Zest of 1 lemon

Lemon Cream

½ cup cream cheese vegan plain kind
Zest of ½ lemon
1 tbsp lemon juice
3 tbsp icing sugar vegan kind, adjust to desired sweetness

Instructions

In a large bowl, sift together the flour, baking powder, salt and cane sugar. Make a well in the center and pour in the almond milk, lemon zest, egg and melted vegan butter; mix until smooth.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately ¼ cup for each pancake. Brown on both sides and serve hot.
Whisk together vegan cream cheese, lemon juice, lemon zest and icing sugar until smooth. Serve over pancakes.

NOTES

Adapted from Allrecipes.com

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Suggested Equipment & Products

Mixing bowl

Large Non-Stick Pan

Measuring Set

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Nutrition