Lemon Lupin Pancakes

lemon pancakes

Prep Time: 40 minutes

Makes: 8 small pancakes


  • 1 1/2 cups soy milk
  • 1 tsp apple cider vinegar
  • 4 tsp lemon juice
  • 1/2 tsp vanilla extract
  • 1 cup wholemeal flour
  • 1 cup lupin flour
  • Zest of 1 lemon (2 tbsp)
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 tbsp brown sugar or maple syrup
  • 1/4 cup melted butter


  1. Mix the milk, apple cider vinegar, lemon juice, and vanilla extract together in a medium bowl.  Set aside for 5 minutes.
  2. In a large bowl, mix wholemeal flour, lupin flour, lemon zest, baking powder, and salt.
  3. Add maple syrup (or sugar), melted butter, and wet ingredients mixture to the dry ingredients.
  4. Mix until just combined and lumpy – do not over mix. The lupin flour will make the batter thicker than usual.
  5. Preheat a non-stick pan over medium-high heat (Or alternatively, spray with extra virgin olive oil).
  6. Add 1/4 cup of batter to the pan and cook for 1-2 minutes then flip and cook until golden on the other side (another minute or two).
  7. Remove from pan and repeat with the remaining pancake batter.
  8. Stack pancakes. Serve with your favourite fruit and fresh toppings!

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