7 years ago

Lemon Poppy Seed Pancakes
[Vegan]

Author Bio

Mitra is a Holistic Nutritionist, foodie, recipe developer, nature lover, and adventure seeker. Besides creating... Read More

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Lemon
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Lemon Poppy Seed Pancakes [Vegan]

443

Dairy Free

This recipe is great because it is super simple and very tasty. If you are a pancake lover, this is a must try for you and your next breakfast!

Ingredients You Need for Lemon Poppy Seed Pancakes [Vegan]

For the pancakes:

1 cup oat or buckwheat flour
1 large ripe banana
1 cup non-dairy milk
1/2 teaspoon vanilla
1/2 teaspoon cinnamon
2 teaspoons lemon zest
2 tablespoons poppy seeds
1 teaspoon baking powder
1 tablespoon lemon juice
2-3 teaspoons coconut oil, for cooking

For the Creamy Yogurt Sauce:

1/2 cup plain non-dairy yogurt
1/4 teaspoon vanilla bean powder (or 1/2 teaspoon vanilla extract)
1-2 tablespoon(s) pure maple syrup

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How to Prepare Lemon Poppy Seed Pancakes [Vegan]

For the pancakes:

Throw the oat flour, banana, non-dairy milk of choice, vanilla, cinnamon, and lemon zest into the blender and blend until smooth
Add the poppy seeds, baking powder, and lemon juice, and stir with a spatula to combine
Melt a teaspoon of coconut oil in a non-stick pan over medium-low heat. Scoop the batter onto the pan and cook for 2-3 minutes until it gets firm and bubbly around the edges. Then flip and cook for another minute or two until golden brown
Repeat the process with the remaining batter, adding more coconut oil if necessary. You may need to reduce the heat as the pan gets hotter
Serve with the creamy yogurt sauce below or with pure maple syrup, berries, bananas, coconut flakes, etc. Enjoy!

For the Creamy Yogurt Sauce:

Mix all ingredients in a small bowl. Taste test and adjust sweetness as needed. Serve with pancakes or waffles and enjoy!

Notes

If you use a high-power blender, you can use 1 cup steel-cut or rolled oats or buckwheat groats instead of flour. Run the blender with the oat flakes or buckwheat groats first to turn them into flour, then add the remaining ingredients. The batter should be thick, but still pourable. If it’s too thin, add some more oats and if it’s too thick towards the end and hard to get out of the blender, add a tiny splash of milk or water. For a high-protein version, use 3/4 cup oats, 2 eggs, 1 banana, and NO milk, plus the rest of the ingredients.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.