You can make Sarah's lemony gluten-free vegan pancakes for yourself, for a crowd, or for the freezer! They are loaded with fresh lemon flavor, and no one will even notice they are gluten-free or vegan pancakes! Except when everyone is able to enjoy them.
These tasty, tart mini lemon pancakes are gluten, dairy, and egg free and still light and fluffy!
These vegan pancakes are cooked to golden brown in coconut oil.
These gluten-free lemon pancakes get a double dose of flavor from lemon juice and lemon zest.
Article courtesy: Sarah Bakes Gluten Free Treats
Are you a morning person? I’m not. I’m a total night owl and love to stay up late. Working on my blog, watching that latest episode of Downton Abbey, or cuddling on the couch with my man. I just despise waking up early. Totally not my thing. I may (sometimes) wake up grumpy, but you know what always cheers me up? Making a yummy breakfast for my family!
About these mini lemon pancakes:
These mini lemon pancakes are almost too cute for words. I’m already a huge fan of pancakes of any kind, but make them tiny…just stop it. I’ve accepted the fact that every treat becomes irresistible when it’s in it’s tiny form. Mini cupcakes, mini cheesecakes, bite-size cookies, brownie bites. I just can’t say no. I also can’t stop myself at just one.
Getting lemon flavor in the lemon pancakes:
Back to these adorable pancakes. They are gluten, dairy, egg free and so fun! I added fresh lemon juice and lemon zest because, well, I love all things lemon. The double dose of lemon juice and zest really brings out the zing in these lemon pancakes! The pancakes are so light and fluffy and get nice and golden from the coconut oil.
Serving and storing these gluten-free vegan pancakes:
This batch makes quite a few, but they freeze and store quite well. These mini pancakes are great to make for school mornings too. My kids love them with either peanut butter, fresh berries or pure maple syrup. If you freeze the pancakes, just heat them up in the microwave or on a skillet with a little oil. Good to go!
More vegan pancake recipes:
Sarah's Gluten-Free Vegan Pancakes:
Pancakes for breakfast. Pancakes for dinner. Fluffy gluten free pancakes. Smothered in maple syrup and topped with fresh fruit. It’s always a good time for vegan pancakes in Sarah's house!
Gluten-Free Vegan Banana Oat Blender Pancakes:
Made with just a few simple ingredients, these gluten free vegan banana oat blender pancakes from our friend Sarah are ready in minutes. A nutrient-packed breakfast for busy mornings or a lazy meal for weekends. It's your choice!
Gluten Free Vegan Mini Lemon Pancakes
- 2 cups Sarah’s gluten free flour blend or your favorite AP gluten-free flour blend
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 cups unsweetened coconut milk room temperature
- ¼ cup coconut oil melted
- 3 tablespoons pure maple syrup or honey
- 3 tablespoons fresh lemon juice
- zest of 1 lemon
- 1 teaspoon pure vanilla extract
- In large mixing bowl, whisk together flour, baking powder and salt. Set aside. In medium bowl, mix together coconut milk, melted coconut oil, maple syrup, lemon juice, lemon zest and vanilla. Add the wet mixture to the flour mixture. Whisk until just combined.
- Heat large skillet over medium low heat. Coat with cooking spray or a tablespoon of coconut oil. Add a heaping tablespoon of batter to the pan. Flip pancakes after about a minute, when golden brown on the underside (they cook quickly). Continue to cook on other side. Repeat with remaining pancake batter.
- Serve warm.
More gluten-free vegan recipes with lemon:
Gluten Free Vegan Mini Lemon Blueberry Cakes:
This incredible recipe for Gluten Free Vegan Mini Lemon Blueberry Cakes is from Sarah Bakes Gluten Free Treats. They're totally delicious and full of real berry and lemon flavor.
Chewy Lemon Vegan Sugar Cookies: Gluten-Free too!
These chewy lemon sugar cookies have such perfect texture you'd never now they are gluten-free, and vegan too!
Frequently Asked Questions about these Gluten Free Vegan Pancakes:
Yes. To freeze pancakes, allow them to cool fully. Then layer pancakes between sheets of waxed paper in a freezer container or freezer bag for up to one month. Vegan pancakes are best served warm, so reheat them fully before serving in the microwave, oven or in a skillet.
To make the best lemon flavored pancakes, add both fresh lemon juice and lemon zest to the pancake batter. figure at least 1-2 tablespoons of lemon juice and the zest of ½ a lemon for each cup of dry mix.
To make light, fluffy vegan pancakes, we use:
All Purpose flour or gluten-free flour blend
unsweetened coconut milk
Yes, maple syrup is vegan. Pure maple syrup comes from the sap of maple trees. Specifically, maple syrup comes from the sap of sugar maples, red maples or black maple trees primarily, although other types of maple trees can produce sap too.
The sap is then cooked down to produce syrup. It takes about 40 gallons of maple sap to make one gallon of maple syrup, since the sap is mostly water. So, pure maple syrup is entirely plant-derived.
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