These vegan lemon poppy seed pancakes are fluffy, light, and taste great with lemon. Great for a tasty breakfast or brunch treat!
Ingredients: 1 cup all-purpose flour. 1 tbsp poppy seeds. 2 tbsp sugar. 1 tbsp baking powder. 1/4 tsp salt. 1 cup non-dairy milk. 2 tbsp lemon juice. Zest of 1 lemon. 2 tbsp vegetable oil. 1 tsp vanilla extract.
Instructions: Mix the poppy seeds, sugar, baking powder, and salt with a whisk in a bowl. Add non-dairy milk, lemon juice, lemon zest, vegetable oil, and vanilla extract to another bowl. Mix them together. Stir the wet and dry ingredients together until they are just combined. Take 5 minutes to let the batter rest. Put a nonstick pan on medium heat and lightly grease it with cooking spray or oil. For each pancake, put 1/4 cup of batter on the pan. Once the top starts to bubble, flip it over and cook until it's golden brown. Do again with the rest of the batter. If you want, you can serve it warm with maple syrup and extra lemon zest.
Prep Time: 10 minutes
Cook Time: 15 minutes
Unity Arp



















