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, combine plant milk, lemon zest, and lemon juice to create a buttermilk mixture; set aside.
In a medium mixing bowl, combine flour, baking powder, baking soda, salt, and poppy seeds; whisk well.
Add yogurt, maple syrup, vanilla extract, and the buttermilk mixture to the dry ingredients; whisk until a batter forms without overmixing (a few lumps are acceptable).
Preheat a greased griddle to medium heat.
Spoon 1/4 cup of batter per pancake onto the griddle.
Cook for 3-4 minutes until golden on the first side, then flip and cook for 2-3 minutes until golden on the second side.
Repeat with the remaining batter.
Serve as desired.
