Vegan Lemon Pancakes

Name: Vegan Lemon Pancakes
Prep time: 15 min
Cook time: 10 min
Total time: 15 min
Yield: 12
Cuisine: American
Ingredients: 1¼ cup oat flour; 3 tablespoons potato starch; 1 tablespoon baking powder; ¼ teaspoon sea salt; ¾ cup blanched slivered almonds; ½ cup almond milk or other dairy free milk; 6 tablespoons maple syrup; ¼ cup fresh lemon juice; 2 tablespoons lemon zest; 1 tablespoon vanilla extract; 1 cup powdered sugar; 2 tablespoons fresh lemon juice; ½ teaspoon lemon zest

15 mins prepServes 12

Every single time I make these vegan lemon pancakes, I tell myself I am going to save a few for later. But that never happens because they are just so delicious. Luckily, it takes just 25 minutes to whip up a fresh batch. I use oat flour, fresh lemon juice, and creamy almond ricotta to create these thick and fluffy pancakes with crisp edges and a bright citrus flavor.

0 servings