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!
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
Nutrition
Calories: 262kcal | Carbohydrates: 32g | Protein: 6g | Fat: 13g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 820mg | Potassium: 75mg | Fiber: 1g | Sugar: 7g | Vitamin A: 561IU | Vitamin C: 1mg | Calcium: 227mg | Iron: 2mg