Lemon Poppy Pancakes
Fluffy and light golden vegan pancakes bursting with lemon flavor and poppy seeds. Delicious with lemon curd, fresh berries, or pure maple syrup.
Equipment
- electric griddle or stove
Ingredients
- 1⅔ cups unsweetened plant milk*
- ½ cup apple sauce
- ⅓ cup fresh lemon juice 1-2 lemons
- 1 Tbsp maple syrup
- 1 cup all-purpose flour
- 1 cup white wheat flour
- 2 Tbsp baking powder
- 1 Tbsp poppy seeds
- 1 tsp lemon zest optional
- Spray oil or vegan butter for griddle optional
Instructions
- Preheat electric griddle to 350° F or heat a nonstick skillet or griddle over medium-low heat.
- In a large bowl, combine the almond milk, apple sauce, lemon juice, and maple syrup. Set aside.
- In a separate bowl, whisk together the dry ingredients.
- Combine the wet ingredients with the dry ingredients flour mixture. Allow the batter to rest for 5 minutes.
- Using a ½ cup measuring cup, scoop the batter and pour onto the hot griddle.
- Allow to cook until the edges are dry and bubbles form on the center, about 3-4 minutes.
- Flip over and wait another 3-4 minutes, until golden brown.
- Remove from the griddle.
- Serve with lemon curd, fresh berries, or pure maple syrup.
Notes
* You may use any non-dairy milk in these pancakes.