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Vegan Lemon Rosemary Pancakes


  • Author: Eat Drink Shrink
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 6 pancakes 1x

Ingredients

Scale
  • 1 cup flour
  • 2 tablespoons organic sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 cup non-dairy milk
  • 1 tablespoon lemon juice
  • 1 tsp lemon extract, optional
  • 1 tsp lemon zest
  • 1 teaspoon vanilla
  • 1 1/2 tbsp fresh chopped rosemary
  • maple syrup, to serve

Instructions

  1. In a medium bowl, add the flour, sugar, baking powder, and salt, and stir to combine.
  2. In a medium bowl or liquid measuring cup, add almond milk, lemon juice, lemon zest, optional extract, and vanilla, and stir to combine
  3. Pour the liquid mixture into the dry mixture and whisk until smooth.
  4. Fold the chopped rosemary into the batter
  5. Let batter rest for 5-7 minutes.
  6. Pour about ½ cup of batter onto a nonstick pan or griddle over medium heat.
  7. When the top begins to bubble, flip the pancake and cook until golden.
  8. Serve warm with maple syrup.
  • Category: Lunch/Dinner/Appetizer
  • Cuisine: American

Nutrition

  • Serving Size: 1
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