Vegan Lemon Pancakes Recipes

VEGAN PANCAKES

Vegan Pancakes image

This batter makes light, fluffy, and delicious pancakes. I have been making them for years and everyone that tries them wants the recipe.

Provided by NICDELIS

Categories Breakfast and Brunch Pancake Recipes

Time 15m

Yield 3

Number Of Ingredients 6

Ingredients

1 ¼ cups all-purpose flour
2 tablespoons white sugar
2 teaspoons baking powder
½ teaspoon salt
1 ¼ cups water
1 tablespoon oil

Steps:

Sift the flour, sugar, baking powder, and salt into a large bowl. Whisk the water and oil together in a small bowl. Make a well in the center of the dry ingredients, and pour in the wet. Stir just until blended; mixture will be lumpy.
Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining batter.

Nutrition Facts : Calories 263.6 calories, Carbohydrate 48.9 g, Fat 5.1 g, Fiber 1.4 g, Protein 5.4 g, SaturatedFat 0.8 g, Sodium 716.7 mg, Sugar 8.5 g

VEGAN LEMON PANCAKES

Vegan Lemon Pancakes image

There's no better way to wake up a camp full of groggy revelers than some lemony pancakes. They taste best with a little playa dust, but work just as well at home! The key to this recipe is to stir the batter as little as possible (hence the less than 20 turns). The lemon and baking soda react to create air bubbles (remember making a volcano in grade school) and stirring too much will break down the bubbles and give you flat, chewy pancakes. If you don't have a lemon you can substitute 1 tbsp of apple cider vinegar. You'll lose the wonderful lemon scent, but the chemistry will still work.

Provided by Zeke Koch

Categories Breakfast

Time 30m

Yield 12 small pancakes, 4 serving(s)

Number Of Ingredients 7

Ingredients

1 cup flour
1 teaspoon baking soda
1 teaspoon baking powder
1 tablespoon sugar (or other sweetener)
1/4 teaspoon grated nutmeg (to taste)
1 cup soymilk
1 fresh lemon

Steps:

Mix together the dry ingredients.
Zest lemon into a bowl and then add the juice and soy milk.
Add liquid to dry and stir 20 times (or less). The batter should be a little lumpy.

Nutrition Facts : Calories 164.6, Fat 1.6, SaturatedFat 0.2, Sodium 440.6, Carbohydrate 33.2, Fiber 2.9, Sugar 3.6, Protein 6.3

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