Lemon and almond pancakes
These lemon and almond pancakes are made with almond milk so they are dairy-free. They are zingy and zesty, perfect for breakfast or snacking during the day. They are sugar-free too, but you can sweeten the batter if you like, or serve them with honey, maple or date syrup.
Ingredients
Method
- Put everything in a blender, then whiz until combined. The consistency should be similar to thick custard so add more milk or flour, as needed.
- Lightly grease a heavy pancake pan then add about five dollops of batter, letting them spread out to form circular shapes (alternatively use silicon moulds).
- Cook them for a minute or so until the surface has just set. Flip them over and cook them for another minute or so.
- Transfer them to a plate. Make more pancakes using up the remaining batter.
- Serve them warm or at room temperature, with a squeeze of lemon juice and maple syrup or honey.