Suurlemoenpannekoeke (Maklik, 1 Bakkie)

Dit Suurlemoenpannekoeke are super simple egg-free and dairy-free pancakes ready in just 20 minutes with a fresh lemon taste.

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The full printable recipe is just below, but don’t miss my cooking tips, ingredient swaps, and more further down!

Suurlemoenpannekoeke

Dit Suurlemoenpannekoeke are super simple egg-free and dairy-free pancakes ready in just 20 minutes with a fresh lemon taste.

5 van 2 stemme

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Voorbereidingstyd: 10 minute mins

Kooktyd: 10 minute mins

Totale tyd: 20 minute mins

Kursus: ontbyt

Kombuis: Amerikaanse

porsies: 10 pancakes (1/4 cup each.)

kalorieë: 101.3 kcal

Author: Carine Claudepierre

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Bestanddele

Amerikaanse gewoonte - metrieke

• ▢ 1 koppie Amandelmelk - (aantekening 1)
• ▢ ¼ koppie Suurlemoensap - from 2 freshly squeezed lemons (note 2)
• ▢ 1 ½ koppies Meeldoelige meel - (aantekening 3)
• ▢ 3 eetlepels Ongeraffineerde Rietsuiker - (aantekening 4)
• ▢ 1 eetlepel avokado-olie - (aantekening 5)
• ▢ 3 teelepels Bakpoeier
• ▢ ½ teelepel Sout
• ▢ 1 teelepel Vanielje-ekstrak
• ▢ 2 teelepel Suurlemoenskil - opsionele

Idees vir bolae

• ▢ 2 eetlepels Esdoringstroop
• ▢ ½ koppie Frambose
• ▢ Suurlemoenskil

instruksies

• In 'n groot mengbak, voeg al die droë bestanddele by: meel, suiker, bakpoeier en sout.
• Whisk in almond milk, freshly squeezed lemon juice, oil, and vanilla extract.
• Fold in lemon zest if used and stir to evenly incorporate.
• Verhit 'n groot pannekoekrooster of braaipan oor medium hitte. Voeg 1 teelepel olie by en draai die pan om dit te bedek.
• Scoop out 1/4 cup of pancake batter per pancake. Cook on one side for 2-3 minutes on medium heat until bubbles form on the surface and the edges dry out and look set.
• Flip the pancake and cook on the other side for another 2 or 3 minutes until golden brown.
• Transfer to a cooling rack or plate and repeat these steps until you run out of batter.

Notes

Let 1: You can use any dairy-free milk, like soy, coconut, or cashew milk, but I prefer using unsweetened milk to avoid unnecessary sugar.

Let 2: You can also use bottled lemon juice.

Let 3: You can also use whole wheat flour. Almond flour, coconut flour, or oat flour wouldn’t work in this recipe. For a gluten-free version, use my glutenvrye omskakelingsgids.

Let 4: You can use any crystal sweetener or sugar, like coconut sugar, unrefined cane sugar, or even allulose or tagatose.

Let 5: Prefer an oil with a high smoke point. Avocado oil is the best, but you can also use light olive oil.

Voorlegging: You can serve vegan pancakes with liquid sweeteners like rice syrup, maple syrup, or agave syrup. Other tasty toppings are jam, fresh fruits, whipped coconut cream, or vegan yogurt.

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Voeding

Dien: 1pannekoek | kalorieë: 101.3kcal | koolhidrate: 18.9g | proteïen: 2.1g | vet: 1.9g | Versadigde vet: 0.2g | Meervoudig onversadigde vet: 0.4g | Mono -onversadigde vet: 1.2g | natrium: 276.5mg | kalium: 27.9mg | Vesel: 0.6g | suiker: 3.9g | Vitamien A: 0.6IU | Vitamien C: 2.9mg | kalsium: 104.4mg | yster: 1mg | magnesium: 4.9mg | fosfor: 47.1mg | sink: 0.1mg

Bestanddele en vervangings

You only need a few ingredients to make these delicious pancakes. Here’s how to pick them.

• Amandelmelk – It brings moisture and creaminess. You can also use soy milk, cashew milk, or coconut milk. Any plant-based milk will work.
• Suurlemoensap – This adds the signature tangy lemon flavor. Bottled lemon juice also works, but fresh is best.
• Meeldoelige meel – The base of the pancakes. Whole wheat flour is another option but it won’t work with alternative flours like almond or coconut flour. For a gluten-free version, use my glutenvrye omskakelingsgids.
• Suiker – To sweeten the pancakes. Coconut sugar, unrefined cane sugar, allulose, or tagatose are fine substitutions.
• avokado-olie – Used for cooking and adds a bit of moisture. Light olive oil also works.
• Bakpoeier – Leavens the pancakes, making them fluffy.
• Sout – For flavors.
• Vanielje-ekstrak – Adds a touch of sweetness and depth. You can skip if you don’t have it.
• Suurlemoenskil – To the lemon flavor.

How to Make Lemon Pancakes

This is a really easy recipe to whip up. I’ve included a couple of pictures of the batter, but the cooking is like any other pancake!

Meng die droë bestanddele in 'n groot mengbak.

Incorporate the liquid ingredients until just combined and cook the pancakes!

Carine se Wenke

Let me share a few more tips to make the best possible pancakes!

• Fresh Lemon Power – Use freshly squeezed lemon juice and lemon zest for the most vibrant flavor.
• Berry Pairings – Serve with raspberries or blueberries for an awesome flavor combination.
• Proteïenversterking – Use protein-boosted soy milk and top with vegan Greek-style yogurt to increase the protein content.
• Poppyseed Twist – Add 1/4 cup pf poppy seeds to the batter for lemon poppyseed pancakes, a great combination!
• Bloubessie bars – Mix in 1 cup of fresh blueberries for lemon blueberry pancakes.
• Sagte vermenging – Avoid overmixing the batter for light and fluffy pancakes.
• Medium Heat Matters – Cook on medium heat to prevent burning and ensure even cooking.
• Oil the Pan – Use a thin layer of oil on the griddle for perfect browning.
• Bubble Watching – Flip the pancakes when bubbles form and the edges look set.
• Warm Serving – Serve warm with your favorite toppings for the best taste.

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