Vegan Lemon Poppy Seed Pancake recipe

Yields1 ServingPrep Time10 minsCook Time5 minsTotal Time15 mins

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

Heat a large frying pan with a little bit of coconut oil

Mix dry ingredients in a mixing bowl first

Then mix in wet ingredients until consistency is runny like pancake batter

Use an ice-cream scooper to portion your pancakes onto the pan and let cook 20-30 seconds on each side

Serve with maple syrup or whatever toppings you prefer