Fluffy, delicious these awesome little pancakes are the perfect Sunday morning treat brunch.

Nothing beats a long lazy Sunday morning after a crazy work week and whether you are spending it chilling in your PJs with your latest favourite series on Netfix or having a great get together with family and friends discussing your latest favourite series on Netflix - these pancakes make the perfect Sunday morning brunch.

Whichever it is I promised that these are super quick and easy to make giving you maximum time with Netflix or preparing for guests – or even a little of both! I love meeting up with family and friends. - it’s always great to catch up and chill with a late Sunday breakfast.

These are something so easily prepared and cooked – you can even blend them up the day before, and store in the fridge ready to go when you guest arrive for a quick breakfast/brunch – on the table in no time!

We like to stack them in a warm oven so everyone can eat together and they still work beautifully!

These particular pancakes have a delicious tang of lemon that combines perfectly with the sweet sultanas and creamy, fluffy pancake mix. I like to serve mine with a squeeze of lemon juice and a splash of maple syrup!

Leftover pancakes can be stored in the fridge and reheated the next day – making an awesome instant leftovers breakfast or dessert!!!

So bring out your blender, frying pan, those lemons and sultanas and let’s get cooking! ;)

Lemon and Sultana Pancakes Pancakes Prep Time: 5 mins                                 Cook Time: 15 mins                                          Makes: 18 -24 Small Pancakes

Ingredients: Pancakes: ½ Cup Cashew Nut Butter ½ Cup Tapioca Flour ½ Cup Buckwheat Flour 1 Cup Non-Dairy Milk 1 Lemon Juice and Zest 2 tbsps. Maple Syrup ½ tsp. Powdered Vanilla 1 tsp. Baking Powder ½ Cup Sultanas   Coconut Oil for frying   Toppings: Maple Syrup  Lemon Juice

Instructions:      1)      Blend together all the ingredients for the pancakes, except the sultanas until completely smooth. Stir in the sultanas and set on one side to rest for 15 mins.      2)      Heat 1 tbsps. coconut oil in a frying pan spoon about 2tbsp. of the pancake mix for each pancake. They will start to bubble around the edge turn and fry each side until a light golden brown. I did mine is batches of four. Serve directly or place in a low oven to keep warm.        3)      Top with maple syrup and lemon juice.