Gluten-Free, Vegan, Serves 2
- 1 cup gluten-free flour blend
- 1 tbsp baking powder
- 1/4 tsp salt
- 1/4 cup granulated sugar
- 1 cup non-dairy milk (such as almond milk)
- 2 tbsp lemon juice
- 1 tbsp lemon zest
- 1/4 cup vegan mascarpone cheese
- 2 tbsp coconut oil, melted
- 1 tsp vanilla extract
- Powdered sugar for serving
Whisk together the gluten-free flour, baking powder, salt, and granulated sugar in a large mixing bowl. Whisk the non-dairy milk, lemon juice, and zest together in a separate mixing bowl. Add the vegan mascarpone cheese, melted coconut oil, and vanilla extract to the wet ingredients, and whisk until smooth. Add the wet and dry ingredients to stir until a smooth batter forms. Heat a non-stick skillet or griddle over medium heat.
Once the skillet is hot, use a 1/4 cup measure to pour the batter onto the skillet, making circular pancakes. Cook the pancakes for 2-3 minutes on one side or until bubbles start to form on the surface. Flip the pancakes and cook for an additional 1-2 minutes on the other side or until golden brown. Repeat with the remaining batter until all the pancakes are cooked. Serve the lemon mascarpone pancakes hot, dusted with powdered sugar.