3tablespoonicing sugarvegan 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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