Lemon Poppy Seed Vegan Pancakes
It’s been such a long time since we made pancakes for breakfast. We were craving for some refreshing, super delicious, and fluffy American pancakes but at the same time we wanted to make something new. Then we came to the idea to make Lemon Poppy Seed Vegan Pancakes – breakfast recipe that has it all!
The best thing about these pancakes is that they are not heavy for your stomach. For flour we used quinoa flower that has the best texture ever. But it can be easily substituted with oat flour or any other gluten-free alternative if you prefer so.
Even if you are not a fan of poppy seeds they can be easily removed from the recipe without damaging the flavor! This recipe is 100% vegan, gluten-free, and dairy-free!
Let us know what you think about our Lemon Poppy Seed Vegan Pancakes. Here are some amazing vegan breakfast recipe that we have on our website that you might like: Vegan Carrot Muffins, Pumpkin Overnight Oats Recipe, and Chocolate Smoothie Bowl.
Prep time: 10 min Cook time: 15 min Total: 25 min Servings: 2-3
INGREDIENTS
- 1 1/2 cup quinoa flour
- 2 flax eggs (2 tablespoons ground flaxseeds + 6 tablespoons water)
- 1/2 teaspoon baking soda
- 2-3 tablespoons maple syrup (depending on how sweet you want them to be)
- 2 tablespoons poppy seeds
- 3 tablespoons lemon juice
- 1 tablespoon coconut oil (melted)
- 10.14 Oz (300 ml) non-dairy milk or water (it’s good no matter what you use)
- 1 teaspoon baking powder
- 1 tablespoon apple sauce
TOPPING Ingredients
- lemon zest
- maple syrup (or honey if not vegan)
INSTRUCTIONS
- How to make a flax egg: Combine 2 tablespoons of ground flaxseeds (flaxseed meal) and 6 tablespoons of water. Stir well. Let it sit for about 5 minutes.
- Add all dry ingredients, except poppy seeds, into a large bowl and stir until combined. In a separate bowl add all wet ingredients and stir them well. Transfer wet ingredients into a bowl with dry ingredients and stir everything in until evenly combined. The texture of the batter should be smooth and creamy but thick. Add poppy seeds and stir once more. Let the mixture sit for about 5 minutes (allow the poppy seeds to absorb some liquids from the batter).
- Grease the pan with cooking spray or any oil you have on hand. Put it over medium heat. Pour the batter into the pan to form small round pancakes. Cook each pancake for about 1-2 minutes, or until the bubbles start to form, then flip it over and cook for another minute.
- Serve and eat the way you like. We served these with maple syrup and lemon zest.
NOTES
- 14 Lemon Poppy Seed Vegan Pancakes are made from this mixture.
