Ingredients

The following ingredients have 4 Servings
  • 1 ½ cups whole wheat pastry flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1/4 tsp salt ((optional))
  • zest and juice of two lemons ((juice will be around ⅓rd of a cup))
  • 1 ½ cups nondairy milk ((I used oat milk but any nondairy milk is fine))
  • ½ cup vegan yogurt
  • 2 teaspoons pure vanilla extract
  • 2 tbsp maple syrup ((optional))
  • 2 tbsp vegetable oil ((or cooking spray to coat the griddle))

Instruction

  • Whisk the dry ingredients in a large bowl--the flour, baking soda, baking powder and salt.
  • Stir in the lemon zest.
  • Add the lemon juice, nondairy milk, yogurt, vanilla and maple syrup to the bowl. Mix until thoroughly incorporated but don't overmix. Some lumps in the batter are fine but there should be no dry streaks of flour.
  • Coat a skillet lightly with vegetable oil or cooking spray. When it's hot, pour out the pancakes using a ¼th cup measure. These pancakes spread easily but use the bottom of the cup or a ladle to help guide the shape if necessary.
  • Cook until bubbles appear in the center and the sides are slightly dry. Lift a corner gently with a spatula and if the pancake is golden-brown underneath, flip over and cook the other side for another minute or so.