This Vegan Lemon Poppy Seed Pancakes recipe was adapted from @wallflowerkitchen.com
SKIP TO RECIPE
Enjoy a sweet citrusy breakfast of delicious vegan pancakes made with almond milk and plant-based yoghurt – a perfect way to start off your day. These pancakes are infused with poppy seeds for added texture.
Start your morning with these delicious pancakes which take no longer than 15 minutes to make. With this recipe, you can use any preferred flour of your choice so you can make these pancakes gluten free if you wish. Top your warm pancakes with maple syrup or any topping of your choice, from fresh fruits to nuts to dairy free chocolate shavings. If you’re looking for some vegan and vegetarian pancake topping inspiration, take a look at this list for some helpful suggestions.
Here’s a tip: use an ice cream scooper to portion your pancake batter onto the pan for cooking. This will ensure your Vegan Lemon Poppy Seed Pancakes are all uniform and consistent in size! To secure that wonderfully fragrant and delicious citrus taste, use both the zest and juice of your lemon.
Other Recipes Like This…
If you’re looking for more vegan pancake ideas, take a look at my gluten free, dairy free and refined sugar free Beetroot Pancakes, my delicious Oat Flour Cinnamon Pancakes, and my vibrant Beetroot Waffles.
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
Ingredients
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