american pancakes


Wohoo! Time for the ultimate weekend breakfast or brunch item. Fluffy, golden and packed with lemon – these american style pancakes are fully vegan and utterly delicious!

cooks in

30 minutes




2 persons


Energy for your whole body, including your brain!


Building blocks for muscles and other cells in your body.

vitamin b

Essential for many vital functions in our body.


  • 2.5 dl wheat flour (we used organic spring wheat)
  • 2 tsp baking powder
  • 2.5 dl plant based milk (we used oat)
  • 2 tbsp sugar
  • 2 tbsp oil or melted vegan butter
  • Juice and zest from one lemon (or half an orange)
  • 2 tsp poppy seeds (optional)
  • Oil or vegan butter for cooking


  1. Mix all dry ingredients in a bowl
  2. Mix in the plant-based milk and vegan butter/oil. Mix well with a whisk and eliminate lumps.
  3. Heat a pan on medium heat.
  4. Zest the lemon and press juice and add to the mixture. Mix well once again.
  5. Pour a little oil or vegan butter into the frying pan.
  6. The batter should ideally make 8-10 pancakes, approximately in the size of a grapefruit slice.
  7. I usually just pour the batter to size, just remember that the batter will run out a bit once you stop the pour. You could always use a big ladle to get more control of the pour.
  8. Fry the pancakes for a few minutes on each side, once they have bubbled up and dried out on top they are ready to be flipped.
  9. Fry another minute or so on the other side, until nice and golden on both sides.

Serve with your condements of choice, perhaps homemade jam, vegan whipped cream and sliced bananas (or if a bit decadent – eco friendly hazelnut spread).

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