Vegan Lemon Poppyseed Pancakes
Ingredients
- 1 1/4 cup Gluten Free All Purpose Plain Flour or Spelt
- 1 Tbsp poppyseeds
- 2 Tbsp xylitol or natural sweetener of choice (maple, coconut sugar)
- 2 tsp baking powder
- 1 cup unsweetened soy milk or plant milk of choice
- 1/4 cup lemon juice and grated rind of half a lemon
- Pinch of salt
Optional
- 1/4 tsp xanthan gum (if desired, for gluten-free flour)
Preparation
Mix soy milk and lemon in a bowl and allow to thicken for a few minutes.
Mix dry ingredients in a bowl.
Add wet ingredients to dry and stir until just combined.
Ladle batter into greased pan as required.
Cook over low heat until bubbles form, then flip and cook on other side. Serve with fresh berries and coconut cream or vegan yogurt. Enjoy!
