Vegan Lemon Poppy Seed Pancakes
Ingredients
- 2 1/2 cups all purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tbsp cane sugar
- 1/4 cup apple sauce
- 2 1/2 cups almond milk
- 3 tbsp lemon juice
- 1 tbsp lemon zest
- 3 tbsp poppy seeds
- 4 tbsp melted vegan butter
For serving
- 100% pure maple syrup
- more vegan butter
Preparation
In a large bowl, add the flour, sugar, salt, baking powder, baking soda, and poppy seeds and whisk to combine.
In a medium bowl, add the almond milk, lemon juice, lemon zest, melted vegan butter, and apple sauce and whisk to combine.
Add the wet mixture to the dry ingredients and gently fold with a rubber spatula until just combined. Do not over mix! It's okay if the batter looks a bit lumpy.
Add vegan butter to a non-stick pan over medium-low heat. Once melted, reduce heat to low and add 1/3 or 1/2 cup of batter to the pan, depending on size.
Cook for 2-3 minutes until bubbles appear on the surface, then flip and cook for another 1-2 minutes until golden brown. Repeat with the remaining batter.
Serve the pancakes with vegan butter and maple syrup.
