Vegan Lemon Poppy Seed Pancakes

Vegan Lemon Poppy Seed Pancakes

This Vegan Lemon Poppy Seed Pancakes recipe was adapted from @wallflowerkitchen.com


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.

TweetSaveShare

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

More Recipes…

 

Follow:
Share the love