Lemon Cardamom Pancakes with Strawberries and Chocolate
Fluffy vegan pancakes flavoured with lemon and cardamom, topped with fresh strawberries and a little dark chocolate. Made with spelt flour.
Course Breakfast
Cuisine Vegan
Prep Time 5 minutesminutes
Cook Time 15 minutesminutes
Total Time 20 minutesminutes
Servings 4people / 2 dozen pancakes
Ingredients
270grams/ 2 1/4 cups spelt flour*
2teaspoonsbaking powder
½teaspoonbaking soda
1pod cardamomcrushed (~1/4 teaspoon ground)
¼teaspoonsea salt
375ml/ 1 1/2 cups nondairy milkoat, almond
3tablespoonsmelted coconut oil
2tablespoonsmaple syrup or honey
Zest of two lemons
Juice of a lemon~3 tablespoons
Instructions
Heat a large, flat-bottomed pan over medium heat with a little coconut oil.
In a large bowl, combine the flour, baking powder, baking soda, cardamom, and salt. In another bowl, whisk together the milk, oil, maple syrup, lemon zest, and lemon juice. Pour the milk mixture into the dry ingredients and stir until just combined and no streaks of flour remain.
Pour a scant 1/4 cup of batter into the hot pan for each pancake and cook until bubbles start to show, then flip and cook for another minute or so. Continue until all of the batter has been used, adding a small amount of coconut oil to the pan each time. Serve hot, topped with coconut yogurt, strawberries, and melted dark chocolate.