Vegan Lemon Poppy Seed Pancakes

See how to make these easy and fluffy vegan lemon poppy seed pancakes.These freshly made lemon poppy seed pancakes make the perfect breakfast recipe. The contrast between soft pancakes and crispy poppy seeds is simply unbeatable, especially with the combination of the tart lemon flavor and the delicious pancake icing.

vegan lemon poppy seed pancakes

The icing is made by combining the 2 cups powdered sugar, 3 tbsp almond milk, 1 tsp vanilla extract and 3 tbsp coconut oil.

This is the perfect icing that pairs amazingly with the poppyseed lemon pancakes as it really balances the flavors.

How to make vegan poppy seed pancakes fluffy?

In this recipe baking soda and lemon juice were used. When these two ingredients are combined, chemical reaction takes place the fizz is created. This fizz creates air bubbles which are responsible for making super fluffy pancakes.

 

Ingredients to make fluffy poppy seed pancakes

  • ¾ cup + 2 tbsp all-purpose flour
  • ½ tsp baking powder
  • ¼ cup almond milk
  • ½ lemon, zest and juice
  • 1 tsp coconut yogurt
  • ½ tsp vanilla extract
  • 1 tbsp poppy seeds
  • 50ml agave syrup or maple syrup

 

How to make vegan lemon poppy seed pancakes

First gather all of your ingredients in one place.

Then in a bowl, combine flour and baking powder.

Add almond milk, lemon juice, lemon zest, coconut yogurt, agave syrup, and vanilla and stir until almost combined.

Lastly, add in the poppy seeds and stir until you have a smooth poppy seed pancake batter.

Heat a large non-stick skillet over medium-high heat.

Drop ¼ cup of batter on the skillet per pancake. Cook the pancakes until bubbles appear on the surface. Flip the pancake and cook for another 30 seconds.

Serve pancakes warm drizzled with icing, maple syrup and enjoy!

Recipe variations

  • Instead of lemon poppy seed pancakes you can make the orange poppy seed pancakes. Just use some fresh orange instead of lemon in the recipe.
  • Also, you can make these pancakes gluten free by using the gluten free flour instead of the all purpose.
  • You can substitute the coconut yogurt with almond yogurt for a slightly different flavor.
  • You can also change up the icing, simply by mixing powdered sugar, some maple syrup and water. It will pair amazing.

How to store vegan poppy seed pancakes

  • Allow the pancakes to cool to room temperature before storing. Heat makes the pancakes stick together when stacked, which can result in imperfect pancakes when you separate them later.
  • Choose a storage container that is big enough to hold all of the pancakes or use more than one container. A plate with an inverted bowl over the top works, or use a cake keeper, which will store several stacks of pancakes.
  • Stack the pancakes in the storage container, placing a piece of wax paper between each pancake. The wax paper should be as large as the pancake. If you have a 5-inch round pancake, use a 6- by 6-inch piece of wax paper to protect the entire pancake.
  • Place the pancakes in the refrigerator or freezer. Pancake batter contains perishable ingredients so eat them within five days if you are storing them in the refrigerator. Keep pancakes for as long as two months in the freezer.

More vegan recipes

Yield: 4

Vegan Lemon Poppy Seed Pancakes

Vegan Lemon Poppy Seed Pancakes

See how to make these easy and fluffy vegan lemon poppy seed pancakes in minutes!

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

  • ¾ cup + 2 tbsp all-purpose flour
  • ½ tsp baking powder
  • ¼ cup almond milk
  • ½ lemon, zest and juice
  • 1 tsp coconut yogurt
  • ½ tsp vanilla extract
  • 1 tbsp poppy seeds
  • 50ml agave syrup or maple syrup

Instructions

    1. First gather all of your ingredients in one place.
    2. Then in a bowl, combine flour and baking powder.
    3. Add almond milk, lemon juice, lemon zest, coconut yogurt, agave syrup, and vanilla and stir until almost combined.
    4. Lastly, add in the poppy seeds and stir until you have a smooth poppy seed pancake batter.
    5. Heat a large non-stick skillet over medium-high heat.
    6. Drop ¼ cup of batter on the skillet per pancake. Cook the pancakes until bubbles appear on the surface. Flip the pancake and cook for another 30 seconds.
    7. Serve pancakes warm drizzled with icing, maple syrup and enjoy!

Nutrition Information:

Yield:

2

Serving Size:

2 pancakes

Amount Per Serving: Calories: 191Total Fat: 4.8gSaturated Fat: 3.3gCholesterol: 0mgSodium: 15mgCarbohydrates: 34.5gFiber: 1.3gSugar: 1.1gProtein: 3.3g

 

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