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
In a small bowl, create a buttermilk mixture by combining milk, lemon zest, and juice, and set aside.
Combine all remaining dry ingredients in a medium mixing bowl and whisk well.
Add the yogurt, maple syrup, vanilla, and buttermilk mixture to the dry ingredients and whisk until a batter forms; it does not need to be perfectly smooth or lump-free.
Preheat a greased griddle to medium heat.
Spoon 1/4 cup of batter onto the griddle and cook for 3-4 minutes or until golden, then flip and cook for another 2-3 minutes or until golden.
Repeat the process with the remaining batter.
Once done cooking, serve as desired.
