Lemon Poppyseed Vegan Pancakes
Light, fluffy vegan pancakes full of lemony goodness.
Servings: 4
Ingredients
- 1/4 cup freshly squeezed lemon juice
- 2 cups vanilla unsweetened almond milk
- 1/4 cup canola oil
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
- 4 teaspoons baking powder
- 2 1/2 cups all purpose flour
- 2 tablespoons poppyseeds
- vegan whipped cream (optional)
- pure maple syrup (optional)
Instructions
- In a large bowl, combine 2 1/2 cups of all purpose flour, 4 teaspoons of baking powder, 1/2 teaspoon of salt, 1/2 cup of granulated sugar, 1 teaspoon of lemon zest and 2 tablespoons of poppyseeds
- Add 2 cups of almond milk, 1/4 cup of fresh lemon juice, 1 teaspoon of vanilla extract and 1/4 cup of canola oil
- Whisk until the ingredients are just combined (do not over mix)
- Place a flat griddle or wide skillet over medium to medium high heat
- Grease the griddle with your favorite vegan non-stick spray, butter or coconut oil
- Drop 1/4 cup of batter (small pancakes), 1/3 cup of batter (medium pancakes) or 1/2 cup of batter (larger pancakes) onto the warm greased griddle
- Cook until bubbles form over the top of the pancake and then carefully flip
- Cook until the bottom is golden brown and the pancake feels springy to a light touch
- Serve the pancakes garnished with vegan whipped cream and some pure maple syrup