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.
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. http://www.wholesoyco.com/our-products/6oz-soy-yogurt/lemon/item/lemon