Lemon pancakes

Publiée le 28/03/2018




  • 100g of rice flour
  • 80g of cornstarch
  • 1 small packet of gluten-free yeast
  • 20cl of coconut milk
  • 4 tablespoons of organic deodorised coconut oil Vigean
  • 1 organic egg
  • 2 organic lemons
  • Salt
  • Ground gray pepper

According to a recipe from Ysabelle LEVASSEUR, Diététicienne Nutritionniste

Preparation and cooking time:
  • Preparation: 10 minutes
  • Cooking: 20/30 minutes
  • Rest time: /

Nutrition asset:
The deodorised organic coconut oil is ideal for making these pancakes because it is heated to high temperature and is suitable for lactose intolerant.

Process of the recipe:
  1. Wash the lemons and zest them before squeezing the juice
  2. In a bowl, combine Vigean deodorized organic coconut oil, coconut milk, beaten egg, flour, cornstarch and yeast. Add the juice of one lemon and ½ and the zest of one lemon and ½
  3. Add salt and pepper
  4. In a hot frying pan, add ½ teaspoon of Vigean Deodorized Organic Coconut Oil to grease the pan
  5. Pour small amounts of dough to make pancakes
  6. Cook 1/2 min on each side
  7. Enjoy tepid by sprinkling the remaining lemon zest

Good tasting !
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