I’ve been working a lot for the launching of our new page All About Vegan Families but decided today it would be all about pancakes. It’s Pancake Day or Pancake Tuesday depending on where you live. I will be cooking some savoury pancakes tonight (Spinach & Chia ones for our little one and this Beet Pink Pancakes by The Happy Pear for us) but also wanted something during the day.
Considering I have a cold all I could think about was lemon and ginger so decided to make some pancakes with those ingredients. I usually add chia cheeds for more bonding and their nutritional features. Well, have to say that they taste amazing and I’m not sharing those ones!
Lemon Ginger Pancakes
1 1/4 cup all purpose flour (buckwheat works great too)
1 cup rice milk
Juice of 1 lemon
Zest of 1 lemon
Few small slices of ginger (depending on how much taste you want)
1 tablespoon chia seeds
1 teaspoon vanilla extract
1/4 cup sunflower oil
1 tablespoon apple cider vinegar
Combine the rice milk and apple cider vinegar. Set aside for 5 minutes.
In the blender, add the rice milk mix and ginger and mix it. Add all dry ingredients. Mix it until combine and then add vanilla extracts and the oil and mix it for another 1 or 2 minutes.
Warm a non-stick griddle over medium heat and add big spoons of dough (I like to use soup ones) to the griddle and cook for 3-4 minutes on each side.
Top them as you prefer. I used vanilla soy yogurt and maple syrup.
Makes 8-10 pancakes.