Vegan Lemon Pancakes Food

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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