Vegan Lemon Poppyseed Pancakes
Ingredients
- 1 cup plant-based milk
- 2 tablespoons lemon juice
- zest of 1 small lemon
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
- 1 cup buckwheat flour
- 2 teaspoons baking powder
- 1 tablespoon poppyseeds
Preparation
In a bowl, combine 1 cup plant-based milk, 2 tablespoons lemon juice, the zest of 1 small lemon, 1 tablespoon maple syrup, and 1 teaspoon vanilla extract.
Add 1 cup buckwheat flour, 2 teaspoons baking powder, and 1 tablespoon poppyseeds. Mix well.
Pour 1/4 cup batter into a frypan to form each pancake and cook on medium heat until golden on both sides.
Serving suggestions
Serve with vanilla coconut yogurt and fresh blueberries.
