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.
Preheat a greased griddle to medium heat and spoon 1/4 cup of the batter on to your griddle and 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.
Tips
You do not need to make the batter perfectly smooth or lump free.
