Lempeng Lemon (Mudah, 1 Mangkuk)

Ini Lempeng Lemon 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!

Lempeng Lemon

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

5 daripada 2 undi

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Masa persediaan: 10 minit minit

Masa Masak: 10 minit minit

Jumlah masa: 20 minit minit

Kursus: sarapan

Masakan: Amerika

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

Kalori: 101.3 kcal

Pengarang Carine Claudepierre

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Ramuan

Peribumi AS - metrik

• ▢ 1 cawan Susu badam - (nota 1)
• ▢ ¼ cawan Jus lemon - from 2 freshly squeezed lemons (note 2)
• ▢ 1 ½ cawan Tepung serbaguna - (nota 3)
• ▢ 3 sudu makan Gula Tebu Tidak Dimurnikan - (nota 4)
• ▢ 1 sudu makan Minyak alpukat - (nota 5)
• ▢ 3 sudu teh Serbuk penaik
• ▢ ½ sudu teh Garam
• ▢ 1 sudu teh Ekstrak vanila
• ▢ 2 sudu teh Perahan Lemon - pilihan

Idea topping

• ▢ 2 sudu makan Sirap maple
• ▢ ½ cawan Raspberi
• ▢ Perahan Lemon

arahan

• Dalam mangkuk adunan yang besar, masukkan semua bahan kering: tepung, gula, serbuk penaik, dan garam.
• Whisk in almond milk, freshly squeezed lemon juice, oil, and vanilla extract.
• Fold in lemon zest if used and stir to evenly incorporate.
• Panaskan kuali penkek besar atau kuali goreng dengan api sederhana. Tambah 1 sudu teh minyak dan kacau kuali sehingga salut.
• 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.
• Balikkan lempeng dan masak di bahagian yang satu lagi selama 2 atau 3 minit lagi sehingga perang keemasan.
• Pindahkan ke rak atau pinggan penyejuk dan ulangi langkah ini sehingga adunan habis.

Nota

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

Nota 2: You can also use bottled lemon juice.

Nota 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 panduan penukaran bebas gluten.

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

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

Cadangan Penyajian: 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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Pemakanan

Berkhidmat: 1lempeng | Kalori: 101.3kcal | Karbohidrat: 18.9g | Protein: 2.1g | Lemak: 1.9g | Lemak tepu: 0.2g | Lemak tak jenuh ganda: 0.4g | Lemak tak jenuh tunggal: 1.2g | Natrium: 276.5mg | Potasium: 27.9mg | Serat: 0.6g | gula: 3.9g | Vitamin A: 0.6IU | Vitamin C: 2.9mg | Kalsium: 104.4mg | Iron: 1mg | magnesium: 4.9mg | Fosforus: 47.1mg | zink: 0.1mg

Bahan dan Pengganti

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

• Susu badam – It brings moisture and creaminess. You can also use soy milk, cashew milk, or coconut milk. Any plant-based milk will work.
• Jus lemon – This adds the signature tangy lemon flavor. Bottled lemon juice also works, but fresh is best.
• Tepung serbaguna – 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 panduan penukaran bebas gluten.
• Gula – To sweeten the pancakes. Coconut sugar, unrefined cane sugar, allulose, or tagatose are fine substitutions.
• Minyak alpukat – Used for cooking and adds a bit of moisture. Light olive oil also works.
• Serbuk penaik – Leavens the pancakes, making them fluffy.
• Garam – Untuk perisa.
• Ekstrak vanila – Adds a touch of sweetness and depth. You can skip if you don’t have it.
• Perahan Lemon – 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!

Satukan bahan-bahan kering dalam mangkuk adunan yang besar.

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

Petua Carine

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.
• Peningkatan Protein – 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!
• Pecah Blueberry – Mix in 1 cup of fresh blueberries for lemon blueberry pancakes.
• Pencampuran Lembut – 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.
• Hidangan Hangat – Serve warm with your favorite toppings for the best taste.

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