Vegan Gluten-Free Lemon Poppyseed Pancakes
Ingredients
- 3/4 cup gluten free oat flour
- 1/2 cup almond milk
- 1 tbsp cashew butter (any nut butter works)
- 1 tbsp maple syrup
- 1 scoop vanilla protein (use vegan to keep the recipe plant based, I like @nuzest_usa)
- 1 tsp cinnamon
- Splash of vanilla extract
- 1/2 tsp apple cider vinegar
- 2 tbsp arrowroot flour (can sub cornstarch)
- 2 tbsp oat milk (or whatever milk you want)
- 1 tbsp lemon zest
- 1-2 tsp lemon juice
- 2 tsp poppyseeds
- 2 tsp baking powder
Preparation
Mix everything together in a bowl except the lemon zest and poppyseeds.
Mix well then fold in the lemon zest and poppyseeds.
Add more milk if needed to thin out the batter.
Heat and grease a skillet.
Cook the batter to make mini pancakes for about 2 minutes on each side.
Top with yogurt and maple syrup.
