Scotch Pancake is a traditional British cake for a long time with various flavors. Today An’s Kitchen will introduce to you the Coconut and Lemon Scotch Pancake, a vegan cake recipe with extremely simple, healthy and nutritious ingredients.
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.
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!