Lemon Pancakes

There are a couple of tricks that will help you make the perfect pancakes:

  • First, heat the skillet well, then reduce the temperature and cook the pancakes slowly over medium- low heat.
  • Using an egg beater or a blender will make the batter fluffy.


The lemon zest and juice gives these pancakes a delicious unexpected flavor. Lucuma powder is made from whole Peruvian lucuma fruit that has been dried at low temperatures and milled into a fine powder. An excellent source of carbohydrates, fiber, vitamins and minerals, Lucuma Powder smells divine and has a creamy citrus flavour. It was known as ‘Gold of the Incas’ and is rich in Vitamins B1, B2 and C, fibre and Calcium.

Lemon Pancakes
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Prep Time
10 min
Cook Time
20 min
Prep Time
10 min
Cook Time
20 min
  1. 1 cup plus 1 tbsp whole wheat flour
  2. 1/2 tsp vanilla extract
  3. 1 1/2 tsp baking soda
  4. Pinch of salt
  5. 1 tsp lucuma powder
  6. 1 1/2 cups vanilla almond milk
  7. 1 Tbsp lemon juice
  8. 1 tsp fresh lemon zest
  9. Coconut oil for frying (if needed)
  1. In a bowl combine the dry ingredients.
  2. In another bowl, mix the wet ingredients together with an electric beater.
  3. Add dry mixture to wet mixture and beat until fluffy.
  4. Heat a skillet over high heat and add a tiny bit of coconut oil.
  5. Reduce the heat to medium- low and and add 1 tablespoon of batter to the pan, depending on the size of pancakes you want to have.
  6. Cook until bubbles form on the surface and the pancakes are golden brown, then flip them over and cook until the underside is brown.
  7. Serve with maple syrup.

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