If you love lemon poppy seed muffins then these pancakes are the best alternative for you. These might just turn out to be the breakfast of your dreams!
Prep time: 10 minutes
Cook time: 6 minutes
Total time: 16 minutes
Yield: 12 pancakes
Calories per pancake: 70kcal
100 ml dairy-free milk e.g. almond, cashew, rice or coconut
4 tbsp vegan yoghurt e.g. soy or coconut
1 tsp vanilla extract
80ml maple syrup
2 tbsp rapeseed oil
Zest and juice of 1 medium lemon
200g self-raising flour (or make your own healthier 'oat flour' by blending 200g of rolled oats - my preferred choice).
2 tsp baking powder
1/2 tsp bicarbonate of soda
1 1/2 tbsp poppy seeds
Heat a dry frying pan on a low heat. A small non-stick pan works best but use your first try to assess if you need to add a small amount of oil.
Mix the dry ingredients together in a large bowl.
Stir in the wet ingredients until well combined and the texture is runny but thick.
Ladle approximately 1/4 cup of the batter onto the dry pan and cook for 20-30 seconds before carefully flipping onto the other side. Cook for another 20-30 seconds.
Repeat with the rest of the batter.
Serve with some vegan yoghurt, extra zest or whatever other toppings you like and enjoy!