Wet Ingredients
100 ml almond milk
4 tbsp plant-based yoghurt
1 tsp vanilla extract
¼ cup maple syrup or coconut sugar
2 tbsp coconut oil
zest and juice of 1 medium lemon
Dry Ingredients
200 g self-raising flour or any other preferred flour with 2 tsp baking powder & 1/2 tsp bicarbonate of soda)
1 1/2 tbsp poppy seeds
Vegan Lemon Poppy Seed Pancake recipe method
1
Heat a large frying pan with a little bit of coconut oil
2
Mix dry ingredients in a mixing bowl first
3
Then mix in wet ingredients until consistency is runny like pancake batter
4
Use an ice-cream scooper to portion your pancakes onto the pan and let cook 20-30 seconds on each side
5
Serve with maple syrup or whatever toppings you prefer
Category15min Recipes, Pancake recipe
Read also : Fig, Chilli & Chia Jam Pancakes
more recipes : 15min_mom
Ingredients
Wet Ingredients
100 ml almond milk
4 tbsp plant-based yoghurt
1 tsp vanilla extract
¼ cup maple syrup or coconut sugar
2 tbsp coconut oil
zest and juice of 1 medium lemon
Dry Ingredients
200 g self-raising flour or any other preferred flour with 2 tsp baking powder & 1/2 tsp bicarbonate of soda)
1 1/2 tbsp poppy seeds
Directions
Vegan Lemon Poppy Seed Pancake recipe method
1
Heat a large frying pan with a little bit of coconut oil
2
Mix dry ingredients in a mixing bowl first
3
Then mix in wet ingredients until consistency is runny like pancake batter
4
Use an ice-cream scooper to portion your pancakes onto the pan and let cook 20-30 seconds on each side
5
Serve with maple syrup or whatever toppings you prefer
