Vegan Scotch Lemon & Coconut Pancakes

These delicious fluffy Scotch Lemon and Coconut Pancakes are 100% vegan and created with our Baking range.
Scotch pancakes are perfect for making ahead of time! Simply make a larger batch and freeze the leftover pancakes. Before you want to enjoy them, simply heat them in your toaster before adding your toppings and voila: instant pancakes for a tasty breakfast or dessert!

We would love to see your recipe creations. Don’t forget to tag us: @mr_organic

30 mins

2-3 people

SHARE THIS RECIPE

INGREDIENTS

200g self-raising flour

1 tsp baking powder

2 tbsp brown sugar

1 tbsp flaxseeds

2 tbsp coconut flour

250 ml plant milk

1 tbsp Mr Organic Lemon Juice

Mr Organic Coconut Oil for frying

50g dairy-free greek-style yogurt

Mr Organic Agave Syrup + fresh berries of your choice for topping

METHOD

Sift the flour and baking powder into a large mixing bowl, then stir through the sugar, flaxseeds and coconut flour.
In a large jug, mix the plant milk with the lemon juice and set aside to curdle for 10 minutes.
In the meantime, heat roughly 1 tbsp of coconut oil in a large cast iron skillet over medium heat.
Pour the curdled plant milk into the flour mix and whisk to combine, then instantly spoon the batter into the hot skillet to shape your scotch pancakes. Flip after 2-3 minutes or once the edges begin to brown and cook for a further 2-3 minutes or until the pancakes are done.
Serve your Scotch pancakes alongside a dollop of vegan yogurt, fresh berries and a drizzle of agave nectar.

Chef’s tip:

Scotch pancakes are also perfect for making ahead of time! Simply make a larger batch and freeze the leftover pancakes. Before you want to enjoy them, simply heat them in your toaster before adding your toppings and voila: instant pancakes for a tasty breakfast or dessert!