Description
Simple recipe for light and fluffy vegan pancakes flavored with lemon and poppy seeds.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon poppy seeds
- 1 cup unsweetened plant milk (soy or almond recommended)
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons neutral oil (like canola or vegetable)
- 1 teaspoon vanilla extract
Instructions
- Combine flour, sugar, baking powder, baking soda, and salt in a large bowl. Stir in the poppy seeds.
- In a separate bowl, whisk together the plant milk, lemon juice, lemon zest, oil, and vanilla extract.
- Pour the wet ingredients into the dry ingredients. Mix gently until just combined. Do not overmix; a few lumps are fine.
- Heat a lightly oiled griddle or non-stick pan over medium heat.
- Pour 1/4 cup of batter onto the hot surface for each pancake.
- Cook for 2-3 minutes per side, until bubbles appear on the surface and the edges look set. Flip and cook the second side until golden brown.
- Serve immediately.
Notes
- For extra tang, add 1 teaspoon of apple cider vinegar to the wet ingredients.
- If your batter seems too thick, add plant milk one tablespoon at a time until desired consistency is reached.
- Use fresh lemon juice for the best flavor.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Breakfast
- Method: Griddling
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 250
- Sugar: 6
- Sodium: 250
- Fat: 8
- Saturated Fat: 1
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 2
- Protein: 7
- Cholesterol: 0
Keywords: Vegan, lemon, poppy seed, pancakes, breakfast, dairy-free, egg-free