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So I was thinking, it’s been a while since the last time I shared a pancake recipe, hasn’t it?

Honestly, it’s a little hard to keep track sometimes when I share so many recipes, but I can’t imagine it ever being a bad time for them, so I think pancakes are on the menu today!

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Some of my family like the thinner pancakes but most of them like the thickest fluffiest kind and I personally think those are the best texture. The hint of lemon is just the thing to make these some seriously memorable pancakes and then, of course, I had to make some sweet cashew butter for good measure to put on top.

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Alright, and one last thing I wanted to say about these pancakes is that they’re a little bit on the sweet side. You see, in my family it’s sometimes a thing to eat them plain as if you’re snacking on a cookie or something. Because of that, I feel like a hint of sweetness makes them perfect. On the other hand, if you’re the type of person that likes to have fairly plain pancakes so they’re just right to douse in maple syrup or chocolate sauce, then feel free to cut the sugar in the recipe in half.

I sincerely hope you love these as much as our gang did!

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Lemon Sunshine Pancakes

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12 - 14 large pancakes

Ingredients

Pancakes:

1/4 cup sugar
1 1/2 cups almond milk
2 teaspoons lemon juice
1/2 cup coconut cream *see note
1 teaspoon vanilla extract
1 teaspoon lemon zest
1 tablespoon baking powder
1 teaspoon salt
2 cups whole wheat flour

Sweet Cashew Butter

1/2 cup unsweetened cashew butter
1/4 cup pure maple syrup
1 teaspoon pure vanilla extract

Optional Toppings:

soy whipped cream
powdered sugar
maple syrup
lemon wedges

Instructions

Whisk almond milk and lemon juice in a large mixing bowl and allow it to sit for about 5 minutes. Meanwhile, sift together the sugar, flour, baking powder, and salt in a separate bowl. Now add the coconut cream and vanilla to the almond milk and stir until combined. Add zest and dry ingredients and mix until just smooth. (If the batter seems too thick or too thin you can adjust it with a small amount of milk or flour).
Heat a griddle or large non-stick skillet over medium-low heat (about 325 degrees F [160 C]) and grease lightly. Pour about 1/3 cup batter for each pancake onto griddle and cook for 1 to 2 minutes.
Cook until you start to see little bubbles then flip and cook on other side for about 1 minute more until done.

Sweet Cashew Butter:

For the Sweet Cashew Butter, whisk the vanilla and maple syrup together until smooth, then add the cashew butter and mix well until combined.
Serve pancakes hot with desired toppings

ALL CONTENT IS MINE AND ORIGINAL! All of these food photos were taken with my Nikon D750 and my favorite Lens, the Nikon AF-S FX NIKKOR 50mm f/1.8G. You can find out more in my INTRO POST.