Gluten-Free Vegan Lemon Poppyseed Pancakes
Ingredients
- 1 1/4 C @bobsredmill GF all purpose flour
- 1-2 TBSP @swervesweetie sweetener
- 1 TBSP baking powder
- pinch of salt
- sprinkle of cinnamon
- 1 C @oatly oat milk
- 1 TBSP @bragglivefoodproducts ACV
- 2 tsp @simplyorganicfoods Madagascar vanilla
- 1 tsp lemon zest
- 2-3 TBSP lemon juice
- 1 tsp poppyseeds
- Coconut oil for cooking
- Grade A Maple syrup
- Blueberries, bananas, almonds
Preparation
Combine the first 5 dry ingredients in a medium-sized bowl.
Add in oat milk, ACV, zest, and juice and stir just until combined.
Stir in poppyseeds and let batter sit for 10 minutes while skillet heats up.
Heat a large cast iron skillet on low heat and melt 1 teaspoon of coconut oil in the skillet.
Pour 1/4 cup of batter at a time into skillet to make pancakes and cook for 3 minutes or until the batter has bubbled and become hole-y looking on top, then flip and repeat until golden brown on both sides.
Top with a spread of coconut oil, blueberries, almonds, and grade A organic maple syrup.
