Disse Sitronpannekaker are super simple egg-free and dairy-free pancakes ready in just 20 minutes with a fresh lemon taste.
The full printable recipe is just below, but don’t miss my cooking tips, ingredient swaps, and more further down!
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Sitronpannekaker
Disse Sitronpannekaker are super simple egg-free and dairy-free pancakes ready in just 20 minutes with a fresh lemon taste.
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porsjoner: 10 pancakes (1/4 cup each.)
Kalorier: 101.3 kcal
Ingredienser
- 1 cup Mandel-melk - (merknad 1)
- ¼ cup Sitronsaft - from 2 freshly squeezed lemons (note 2)
- 1 ½ kopper All-purpose mel - (merknad 3)
- 3 ss Uraffinert rørsukker - (merknad 4)
- 1 spiseskje avocado Oil - (merknad 5)
- 3 ts Baking Powder
- ½ teskje Salt
- 1 teskje Vaniljeekstrakt
- 2 teskje Sitronskall - valgfritt
Ideer til toppinger
- 2 ss Lønnesirup
- ½ cup bringebær
- Sitronskall
Instruksjoner
- I en stor mikseskål, tilsett alle de tørre ingrediensene: mel, sukker, bakepulver og salt.
- Whisk in almond milk, freshly squeezed lemon juice, oil, and vanilla extract.
- Fold in lemon zest if used and stir to evenly incorporate.
- Varm en stor pannekakeplate eller stekepanne på middels varme. Tilsett 1 teskje olje og snurr pannen slik at den dekker.
- 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.
- Legg over på en rist eller tallerken for avkjøling og gjenta disse trinnene til du går tom for røre.
Merknader
Merknader 1: You can use any dairy-free milk, like soy, coconut, or cashew milk, but I prefer using unsweetened milk to avoid unnecessary sugar.
Merknader 2: You can also use bottled lemon juice.
Merknader 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 glutenfri konverteringsguide.
Merknader 4: You can use any crystal sweetener or sugar, like coconut sugar, unrefined cane sugar, or even allulose or tagatose.
Merknader 5: Prefer an oil with a high smoke point. Avocado oil is the best, but you can also use light olive oil.
Serveringsforslag: 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.
Ernæring
Visning: 1pannekake | Kalorier: 101.3kcal | karbohydrater: 18.9g | Protein: 2.1g | Fett: 1.9g | Mettet fett: 0.2g | Flerumettet fett: 0.4g | Enumettet fett: 1.2g | Natrium: 276.5mg | kalium: 27.9mg | Fiber: 0.6g | Sukker: 3.9g | A-vitamin: 0.6IU | Vitamin C: 2.9mg | Kalsium: 104.4mg | Stryke: 1mg | Magnesium: 4.9mg | Fosfor: 47.1mg | Sink: 0.1mg
Ingredienser og erstatninger
Dette avsnittet gir deg alle tipsene mine om å velge de riktige ingrediensene. For hele oppskriften med mål, bla til oppskriftskortet nederst i innlegget!Gå til full oppskrift
You only need a few ingredients to make these delicious pancakes. Here’s how to pick them.
- Mandel-melk – It brings moisture and creaminess. You can also use soy milk, cashew milk, or coconut milk. Any plant-based milk will work.
- Sitronsaft – This adds the signature tangy lemon flavor. Bottled lemon juice also works, but fresh is best.
- All-purpose mel – 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 glutenfri konverteringsguide.
- Sukker – To sweeten the pancakes. Coconut sugar, unrefined cane sugar, allulose, or tagatose are fine substitutions.
- avocado Oil – Used for cooking and adds a bit of moisture. Light olive oil also works.
- Baking Powder – Leavens the pancakes, making them fluffy.
- Salt – For smakenes skyld.
- Vaniljeekstrakt – Adds a touch of sweetness and depth. You can skip if you don’t have it.
- Sitronskall – 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!
Bland de tørre ingrediensene i en stor mikseskål.
Incorporate the liquid ingredients until just combined and cook the pancakes!
Carines tips
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.
- Protein Boost – 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!
- Blåbærutbrudd – Mix in 1 cup of fresh blueberries for lemon blueberry pancakes.
- Skånsom blanding – 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.
- Varm servering – Serve warm with your favorite toppings for the best taste.
These pancakes look great. Will the recipe work with cow milk? Or is it designed for plant milk only? Thank you in advance for your response.
Yes, any milk will work.
my son has a dairy and egg allergy so we were very excited to find your website. he loved these pancakes. thank you for sharing.
Takk skal du ha!
It looks realy good!
And is it 101.3 cal per pancake?
Ja!
Thank you for sharing this recipe! It was delish. One question. My batter was extremely thick. Is that normal?
It’s thick yes, you can add a splash more almond mil kif you like the pancakes less fluffy and thinner.