Vegan lemon and poppy seed pancakes
Updated: May 17
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!