Lemon Ginger Pancakes

Time: 25 minutes Yield: 12 5” Pancakes  


  • 1 Package Pancake & Waffle Mix
  • 2 c. Coconut Milk
  • ½ c. Safflower Oil (or other neutral oil)
  • ¼ c. Lemon Juice
  • 1 Tbsp. Lemon Zest 
  • 2 Tsp. Ginger


Add the entire bag of mix into a bowl and create a well. Whisk milk, oil, lemon juice, lemon zest and ginger together. Add wet mixture into dry ingredients and mix until only small to medium lumps remain and let the batter rest for 5 minutes. As the batter rests, heat a pan over medium heat.  Once heated, coat the pan in oil. Pour about ⅓ cup of batter into the pan and cook for 3-4 minutes until bubbles start to pop on top.  Flip over and cook for an additional 2 minutes.


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