Vegan Lemon Pancakes with Lemon Syrup

I imagine it must be half awesome and half awful to sleep over my house.  Awesome because I will make you pancakes in the morning, but awful because it will be at 6AM. I wake up really early and will annoy you like a hungry cat until you get out of bed.

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But you’ll forget how much you hate me when you try these lemon pancakes. They’re sweet, airy, and full of lemon.

While I wouldn’t typically describe pancakes as light and refreshing, these pull it off while still tasting slightly sweet. They’re not sour or tart, like I thought they might be, and the homemade lemon syrup really enhances the citrus flavor. It’s also surprisingly easy to make, so don’t skip that step!

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You’ll notice there’s a gazillion blueberries in these photos, but none in the ingredients below. That’s because I made a bad call. The blueberries take away from the lemon flavor and actually do make the pancakes taste tart.

Especially when you add an entire pint. Ah, I got so carried away.  I’ve heard others recommend rosemary if you want to add something extra.

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Vegan Lemon Pancakes with Lemon Syrup

Makes about 10 pancakes – Recipe adapted from Jen’s Favorite Cookies

Ingredients:

Pancakes

  • 1.5 cups flour
  • 1.5 tablespoons sugar
  • 1/4 teaspoon salt
  • 1 tablespoon baking powder
  • 2 tablespoon vegetable oil
  • 1 Ener-G egg replacer egg
  • 1.25 cups almond milk
  • juice of one lemon
  • zest of one lemon

Syrup

  • 1 1/3 cup sugar
  • 1/3 cup brown sugar
  • 2/3 cup of water
  • peel of one lemon
Instructions:

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  • Mix all dry ingredients together for pancakes, and then add wet ingredients, including lemon zest.
  • Drop pancakes by 1/4 cup onto lightly greased frying pan/griddle on med-high heat. Cook for about 2 minutes each side, or until lightly brown.
  • For syrup, mix sugar and water over high heat on the stove. Add lemon peel and bring to a boil for about 2 minutes. (Less if you want thin syrup, more if you want thicker syrup). Remove lemon peel and serve with pancakes.
    Note – The syrup has to cool  for it to thicken and then you can reheat it!

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It’s not so easy eating pancakes when they’re stacked 10 high.

try anyway + have a good morning.

blogga

Comments

    • kori says

      Yes, I was too busy eating pancakes the entire weekend. Saw my phone light up a few times, but was like….No, I’ve gotta keep my hands on the fork.

  1. says

    well, i happen to get up really early every morning, too, so this sleep over would work out really well ;) these pancakes really do look light and refreshing, and maybe i’ll eat the blueberries on the side. i like some tartness ;)

    • kori says

      Such a shame we’re not in the same city!
      Throwing caution to the wind with the blueberries? That’s bold :)

  2. says

    LOVE this! David often makes me pancakes on weekends – I’m so lucky, I know – with dark chocolate and bananas. Amazing. I have to try this recipe of yours!

  3. Andreas says

    Theese cakes tasted great! I used a chia egg instead of the egg replacer suggested in the recipe. Could work nicely with strawberries I think.

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