Panquecas de Limão (Fácil, 1 Tigela)

Estes Panquecas de Limão 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!

Panquecas de Limão

Estes Panquecas de Limão are super simple egg-free and dairy-free pancakes ready in just 20 minutes with a fresh lemon taste.

5 da 2 votos

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Tempo de preparação: 10 minutos minutos

Hora de cozinhar: 10 minutos minutos

Tempo total: 20 minutos minutos

Curso: Café da manhã

Cozinha: americano

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

Calorias: 101.3 kcal

Autor: Carine Claudepierre

Modo CozimentoEvite que sua tela fique escura

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Ingredientes

Sistema americano - métrico

• ▢ 1 xícara Leite de amêndoa - (nota 1)
• ▢ ¼ xícara Suco de limão - from 2 freshly squeezed lemons (note 2)
• ▢ 1 ½ copos Farinha para todos os fins - (nota 3)
• ▢ 3 colheres de sopa Açúcar de cana não refinado - (nota 4)
• ▢ 1 colher de sopa Óleo de abacate - (nota 5)
• ▢ 3 colheres de chá Fermento em pó
• ▢ ½ colher de chá sal
• ▢ 1 colher de chá de extrato de baunilha
• ▢ 2 colher de chá Raspas de limão - opcional

Ideias de coberturas

• ▢ 2 colheres de sopa Maple Syrup
• ▢ ½ xícara Framboesas
• ▢ Raspas de limão

Instruções

• In a large mixing bowl, add all the dry ingredients: flour, sugar, baking powder, and salt.
• Whisk in almond milk, freshly squeezed lemon juice, oil, and vanilla extract.
• Fold in lemon zest if used and stir to evenly incorporate.
• Aqueça uma chapa ou frigideira grande para panquecas em fogo médio. Adicione 1 colher de chá de óleo e gire a frigideira para untar.
• 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.

Notas

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

notas 2: You can also use bottled lemon juice.

notas 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 guia de conversão para sem glúten.

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

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

Sugestão de publicação: 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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Nutrição

Servindo: 1panqueca | Calorias: 101.3kcal | Carboidratos: 18.9g | Proteína: 2.1g | Gordura: 1.9g | Gordura saturada: 0.2g | Gordura poliinsaturada: 0.4g | Gordura monoinsaturada: 1.2g | Sódio: 276.5mg | Potássio: 27.9mg | Fibra: 0.6g | Açúcar: 3.9g | Vitamina A: 0.6IU | Vitamina C: 2.9mg | Cálcio: 104.4mg | Ferro: 1mg | Magnésio: 4.9mg | Fósforo: 47.1mg | Zinco: 0.1mg

Ingredientes e Substituições

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

• Leite de amêndoa – It brings moisture and creaminess. You can also use soy milk, cashew milk, or coconut milk. Any plant-based milk will work.
• Suco de limão – This adds the signature tangy lemon flavor. Bottled lemon juice also works, but fresh is best.
• Farinha para todos os fins – 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 guia de conversão para sem glúten.
• Sugar – To sweeten the pancakes. Coconut sugar, unrefined cane sugar, allulose, or tagatose are fine substitutions.
• Óleo de abacate – Used for cooking and adds a bit of moisture. Light olive oil also works.
• Fermento em pó – Leavens the pancakes, making them fluffy.
• sal – Para sabores.
• de extrato de baunilha – Adds a touch of sweetness and depth. You can skip if you don’t have it.
• Raspas de limão – 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!

Misture os ingredientes secos em uma tigela grande.

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

Dicas da 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.
• Aumento de Proteína – 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!
• Explosão de mirtilo – Mix in 1 cup of fresh blueberries for lemon blueberry pancakes.
• Mistura Suave – 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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