I’m clearly on breakfast overload with the Holidays. Yesterday my Cranberry Gingerbread Bliss Loaf, and now pancakes. It’s just that I reallllyy like breakfasts that can be pre-made – partially because I’m lazy in the mornings, and partially because I’m super hungry. Today for example, I will absolutely be having these pancakes with some maple syrup and a festive Bloody Mary and not shockingly I made the drink mix last night). Alllll about the efficiency in the mornings so we can get up and out quickly – or just have more time to lounge. Take a wild guess which usually wins on weekends and holidays!
The “secret” ingredient to this treat is yogurt. You can easily make these pancakes vegan or not depending on whether you use dairy based yogurts or not. I used vanilla almond milk yogurt and can say that vegan, these are absolutely delicious. I’m sure they would be with regular yogurt too! I wanted to make these because on every. single. brunch menu in Brooklyn there are lemon ricotta pancakes. But I don’t need to pay $20 bucks to eat this deliciousness, and it’s far healthier too. All things Jen likes.
The lemon flavor is awesomely strong in these pancakes – but not in a bad way – in a really light and refreshingly lemon creamsicle kind of way. I adapted this recipe from The Vegetarian Family Cookbook to make it a little lighter, a little healthier and vegan. Now, the amount of maple syrup I put on them probably negates all that but what can I say, I’m still a recovering sugar addict. This could take a while.
Anyway, I highly recommend you make these this weekend. Your tummy will thank you, I promise.
- 1 cups Whole Wheat Pastry Flour (any wheat based flour will work)
- 1 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 1/8 teaspoon Cream of Tartar
- 1/2 tablespoon ground Flaxmeal
- 3/4 cup plain or Vanilla Almond Milk yogurt (or any dairy free yogurt for vegans, any plain or vanilla yogurt for non-vegans)
- 3/4 cup Almond Milk
- 1 tablespoon Applesause
- 1 large knob Coconut Oil (or other oil if not vegan)
- Mix flour, baking powder, baking soda, cream of tartar and flaxseeds in a bowl. Add yogurt and milk. and whisk until the batter is smooth.
- Heat a pan or a griddle to medium heat with oil. Pour batter and cook until top side begins to bubble and bottom is golden (1-2 minutes). Flip and cook until bottom is also golden (about 2 minutes).
- I like to add 1/8 teaspoon of the oil before each time that I pour new batter into the pan.
- Serve with fruit, agave nectar or maple syrup.
- Makes about 10 small pancakes.