The Flaming Vegan

A Vegan and Vegetarian Blogging Extravaganza

Vegan Lemon Pancakes Take the Cake
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Vegan Lemon Pancakes Take the Cake

Once again I woke up to a sweltering summer morning.  DC and the surrounding MD and VA areas were hit hard by a severe thunderstorm two nights ago.  I fortunately got my power restored by mid-afternoon the next day.  Many of my neighbors weren't so lucky.  More than 200,000 Pepco (my electric company) customers are still without electric, which is very brutal for the elderly and our precious four legged friends.

I almost feel guilty turning on my electric kettle to make a cup of hot tea and even more guilty enjoying hot lemon pancakes on my deck.  I guess I could invite some neighbors over, but since this recipe only makes about six 5" pancakes, I have decided to keep them all for myself.  Maybe if I had another container of yogurt, I'd be more generous.  So, woo your SO or invite a pal over and enjoy a deliciously easy vegan breakfast.

Lemon Pancakes

1 c lemon soy yogurt (8 oz)

¼ c water

1 tsp lemon peel

1 Tbsp lemon juice

1 c flour

1 tsp baking soda

1 Tbsp sugar

1 ½ Tbsp poppy seeds

Combine all ingredients and drop batter (I do about 1/4 cup at a time) onto a hot (medium high heat) skillet.  I love using unrefined coconut oil. I think it adds a nice flavor boost. 

I am a vegetarian, not a vegan, so I don't always use soy yogurt.  The brand I like though is Whole Soy & Co.  Also, the last time I made them I was too lazy to sift through my overcrowded spice cabinet in search of my poppy seeds, so I omitted them.  These egg-free pancakes are softer than traditional pancakes because of the yogurt, and you need to careful when you turn them in the skillet, because they are rather soft.

This is the soy yogurt I buy.  It comes in a 6oz container, and while the recipe calls for 8oz, I don't think it really makes a huge difference.

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After my tonsillectomy at age four, my doctor jokingly said, "No more hamburgers for you, Libby." Little did he know he was right! While I did eat meat on and off until college, I was lucky to have parents that supported my values. I am a teacher by trade with a passion for baking. While eggs and cheese (and chocolate, of course)are my mainstay in my diet, I am enjoying the challenge of proving that dairy-free baking can be delicious.

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Leave a Comment

  1. evalovesbend
    Yum, looks delicious! There is nothing like a warm pancake in the morning. Vote #1.
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  2. BuddhasDelight
    obsessed with lemon. yum and fab! can't wait to try this one. voted! thanks libbytreats! :)
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  3. Veganara
    Vote no 5. These sound wonderful for breakfast! Have a look at my two latest recipes, Hot/Cold Quinoa and Raw Vegan Chocolate Shake, and if you like them, please vote.
    Log in to reply.
  4. Virtually Homemade
    Virtually Homemade
    Love lemon and poppyseeds together. What a great recipe. I wonder if you could make them gluten free? Check out my spaghetti squash post and vote if you like:). Voted.
    Log in to reply.


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