Fluffy Vegan Lemon Poppy Seed Pancakes
Ingredients
- 3/4 cup unsweetened plant milk
- Juice from one large lemon (about 3–4 tbsp of lemon juice)
- Zest from one large lemon
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tbsp poppy seeds
- 1/4 cup unsweetened plant based yogurt
- 1/4 cup maple syrup
- 1 tsp vanilla extract
Preparation
Create a buttermilk mixture by combining plant milk, lemon zest, and lemon juice in a small bowl; set aside
Combine all remaining dry ingredients in a medium mixing bowl and whisk well
Add plant based yogurt, maple syrup, vanilla extract, and the buttermilk mixture to the dry ingredients; whisk until a batter forms, leaving a few lumps
Preheat a greased griddle to medium heat
Spoon 1/4 cup of batter onto the griddle for each pancake
Cook for 3-4 minutes until golden, then flip and cook for 2-3 minutes until golden on the other side
Repeat with the remaining batter
Serve as desired
