Lemon Poppyseed Vegan Pancakes
Serves 45 mins prep15 mins cook
Light, fluffy vegan pancakes full of lemony goodness.
0 servings
What you need
Instructions
1 In a large bowl, combine 2 1/2 cups of all purpose flour, 4 teaspoons of baking powder, 1/2 teaspoon of salt, 1/2 cup of granulated sugar, 1 teaspoon of lemon zest and 2 tablespoons of poppyseeds 2 Add 2 cups of almond milk, 1/4 cup of fresh lemon juice, 1 teaspoon of vanilla extract and 1/4 cup of canola oil 3 Whisk until the ingredients are just combined (do not over mix) 4 Place a flat griddle or wide skillet over medium to medium high heat 5 Grease the griddle with your favorite vegan non-stick spray, butter or coconut oil 6 Drop 1/4 cup of batter (small pancakes), 1/3 cup of batter (medium pancakes) or 1/2 cup of batter (larger pancakes) onto the warm greased griddle 7 Cook until bubbles form over the top of the pancake and then carefully flip 8 Cook until the bottom is golden brown and the pancake feels springy to a light touch 9 Serve the pancakes garnished with vegan whipped cream and some pure maple syrupView original recipe