Gluten and Dairy Free Lemon Cream Pancakes

serves / makes 2
5 prep time
5 mins cooking time


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.


  • 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


  1. Whisk together the flour, sugar, egg, milk and lemon juice until it forms a smooth, thick batter
  2. Drop tablespoons into a frying pan and cook for a couple of minutes on each side of over a medium heat
  3. Allow to cool
  4. Top with the soya whip and sprinkle on a little lemon zest

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