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
- 1/4 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. Set aside.
In a medium mixing bowl, whisk together all remaining dry ingredients.
Add plant-based yogurt, maple syrup, vanilla, and the "buttermilk" mixture to the dry ingredients. Whisk until a batter forms. It's okay if the batter isn't perfectly smooth.
Preheat a greased griddle over medium heat.
Spoon 1/4 cup of the batter onto the griddle for each pancake.
Cook the pancake for 3-4 minutes or until golden, then flip and cook for an additional 2-3 minutes or until golden.
Repeat the process with the remaining pancake batter.
Once done cooking, serve the pancakes as desired.