serves / makes 2
5 prep time
5 mins cooking time
Description
It is difficult to find a dairy free substitute for whipped cream but I’ve started using soya whip. These pancakes have a lovely fresh lemon flavour which compliments the creamy topping.
Ingredients
- 100g gluten free self raising flour
- 1 egg
- 1 tablespoon caster sugar
- 100ml dairy free spread
- dairy free soya whip cream
- 1 lemon, juiced and zested
Method
- Whisk together the flour, sugar, egg, milk and lemon juice until it forms a smooth, thick batter
- Drop tablespoons into a frying pan and cook for a couple of minutes on each side of over a medium heat
- Allow to cool
- Top with the soya whip and sprinkle on a little lemon zest