Vegan Lemon Poppy Seed Pancakes

Vegan Lemon Poppy Seed Pancakes
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Prep 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
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

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

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

Vegan Lemon Poppy Seed Pancakes
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