Put an absolutely delicious spin on your regular pancake recipe, by adding Lemon and Poppy Seeds! These pancakes wowed my whole family and it’s definitely a recipe to save in the recipe books!
- Prep Time: 20m
- Cook Time: 10m
- Total Time: 30m
- Serves: 6 people
- Yield: 12 Pancakes
- Category: Breakfast, Dairy Free, Egg Free, Nut Free, Vegan
Ingredients
- 3/4 c Vegan Milk (I used oat milk)
- 1 tbsp. Vinegar
- 1 tbsp. Lemon Juice
- 1 Equivalent Egg Replacer
- 2 tbsp. Vegan Melted Butter
- 1/2 tsp. Vanilla Extract
- 1 c Flour
- 2 tbsp. Granulated Sugar
- 1 tsp. Baking Powder
- 1/2 tsp. Baking Soda
- 1/2 tsp. Salt
- 1 1/2 tsp. Poppy Seeds
- 1 1/2 tsp. Lemon Zest
Instructions
- Make the buttermilk by mixing the milk, vinegar, and lemon juice in a medium-sized bowl, letting that sit for 10 minutes. Then, make your Equivalent Egg Replacer and let that sit for 10 minutes. Stir the equivalent egg replacer, vegan melted butter, and vanilla extract into the buttermilk.
- In a separate larger bowl, mix together the flour, sugar, baking powder, baking soda, salt, poppy seeds, and lemon zest. Then, pour the wet mixture in to the dry mixture and whisk until fully incorporated.
- Spray cooking spray on a skillet and heat over medium heat. Pour a pancake-sized amount of batter (about 1/4 cup) on the skillet and cook until bubbles start appearing on the surface or until the bottom side is slightly browned. Flip the pancake over and brown the other side evenly. Repeat with the rest of the batter.
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