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 milk, lemon zest, and juice and set aside.
Combine all remaining dry ingredients in a medium mixing bowl and whisk well.
Add in the yogurt, maple syrup, vanilla, and “buttermilk” mixture and whisk into the dry ingredients until a batter forms. Do not make the batter perfectly smooth or lump free.
Preheat a greased griddle to medium heat and spoon 1/4 cup of the batter onto your griddle.
Cook the pancake for 3-4 minutes or until golden before flipping to the other side to cook for about 2-3 minutes or until golden.
Repeat this process with the remaining pancake batter.
Once done cooking, serve as desired.
