Vegan Lemon Poppy Seed Pancakes (Print Version)
# Ingredients:
→ Wet ingredients
01 -
100 ml / 3.5 fl oz dairy-free milk
02 -
4 tbsp vegan yoghurt
03 -
1 tsp vanilla extract
04 -
80ml / 1/3 cup maple syrup
05 -
2 tbsp vegetable oil
06 -
Zest and juice of 1 medium lemon
→ Dry ingredients
07 -
200g / 7 oz self-raising flour, (or plain flour with 2 tsp baking powder + 1/2 tsp bicarbonate of soda)
08 -
1 1/2 tbsp poppy seeds
# Instructions:
01 -
Heat a dry frying pan on a low heat. A small non-stick pan works best but use your first try to assess if you need to add a small amount of oil.
02 -
Mix the dry ingredients together in a large bowl.
03 -
Stir in the wet ingredients until well combined and the texture is runny but thick.
04 -
Ladle approximately 1/4 cup of the batter onto the dry pan and cook for 20-30 seconds before carefully flipping onto the other side. Cook for another 20-30 seconds.
05 -
Repeat with the rest of the batter.
06 -
Serve with some vegan yoghurt, extra zest or whatever other toppings you like and enjoy!
# Notes:
01 -
Completely egg-free and dairy-free
02 -
Can be made with regular flour plus leavening agents
03 -
Perfect for lemon poppy seed muffin lovers