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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.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: Fusion
Calories: 1234
Ingredients Method

Ingredients
  

  • 1½ cups flour gluten-free
  • 1 tbps Stevia or 2 Tbsp sugar
  • 2 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 1 Tbsp sunflower oil
  • 2 eggs room temperature
  • 1 tsp vanilla extract or ½ tsp vanilla paste
  • 1 cup dairy-free lemon/lime yogurt
  • 2 limes juice and grated zest

Method
 

  1. Whisk the eggs in a bowl. Add the yogurt, lime juice and vanilla extract.
  2. In another bowl mix the flour, baking powder and bicarb.
  3. Add the flour mixture to the wet, whisking until combined. It should be thicker than normal pancake batter. Mix in the lemon zest.
  4. Using a small ladle, add dollops of the batter to a lightly greased griddle pan - gently spreading the thick batter into rounds.
  5. 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.
  6. Repeat with the remaining batter.
  7. Serve warm or at room temperature.