Lemon Drizzle Pancakes
Lemon Drizzle Cake and Lemon Poppyseed Muffins are two of my favourite cakes in the world! I love how refreshing they are and so I thought Lemon Drizzle Pancakes would make the most perfect Spring/Summer breakfast or dessert! I mashed up some raspberries and COYO to go on top of mine too which was really delicious.
Makes 10 pancakes
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
- 1 1/2 cups buckwheat flour,3 tablespoons coconut sugar,4 tablespoons cashew or almond butter,2 cups almond milk,2 tablespoons poppy seeds,Zest of 2 lemons,Coconut oil for frying
- Juice 1 1/2 lemons,2 tablespoons honey
Mix all of the pancake ingredients together in a bowl until well combined.
Heat a pan on a medium to high heat until it's hot.
Add a spoonful of the pancake mix to the pan. When it starts to bubble on the surface, flip it over and cook for a further minute until golden on both sides.
Set aside and repeat until you have used up all the mix.
Mix together the honey and lemon juice and drizzle over the pancakes. Top with berries, coyo or whatever you fancy and they are ready to serve!