Fluffy Vegan Lemon Poppy Seed Pancakes
Ingredients
- 3/4 cup unsweetened plant milk
- Juice from one large lemon (about 3-4 tablespoons)
- Zest from one large lemon
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 tablespoons poppy seeds
- 1/4 cup unsweetened plant-based yogurt
- 1/4 cup maple syrup
- 1 teaspoon 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 and spoon 1/4 cup of the batter onto it, then cook for 3-4 minutes or until golden before flipping to cook the other side for 2-3 minutes or until golden.
Repeat the process with the remaining pancake batter.
Once done cooking, serve as desired.
