Free-from lime and yoghurt pancakes
These free-from lime and yoghurt pancakes are gluten and dairy free – you can leave out the eggs too if you want a vegan version. I served them with maple syrup mixed with lime juice, but you can serve them with lime yogurt and/or fruit compote or fresh fruits if you like.
Ingredients
Method
- Whisk the eggs in a bowl. Add the yogurt, lime juice and vanilla extract.
- In another bowl mix the flour, baking powder and bicarb.
- Add the flour mixture to the wet, whisking until combined. It should be thicker than normal pancake batter. Mix in the lemon zest.
- Using a small ladle, add dollops of the batter to a lightly greased griddle pan – gently spreading the thick batter into rounds.
- Cook over medium heat until the top of the pancakes is almost set – this should take about 2 to 3 minutes. Flip and cook them until golden brown on the other side too.
- Repeat with the remaining batter.
- Serve warm or at room temperature.