Fluffy Vegan 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
- 1/2 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 the plant milk, lemon zest, and lemon juice. Set it aside.
In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and poppy seeds.
Add the plant-based yogurt, maple syrup, vanilla extract, and the "buttermilk" mixture to the dry ingredients. Whisk until a batter forms. It's okay if the batter has some lumps.
Preheat a greased griddle over medium heat.
Spoon 1/4 cup of the batter onto the griddle and cook the pancake for 3-4 minutes or until golden. Flip the pancake and cook for an additional 2-3 minutes or until golden on the other side.
Repeat the process with the remaining pancake batter.
Once done cooking, serve the pancakes as desired.