Healthy Vegan Lemon Poppy Seed Pancakes
User Reviews
5
Healthy Vegan Lemon Poppy Seed Pancakes
Description
This plant-based pancake recipe combines oat flour with baking powder, ground flax seeds, and poppy seeds to create a gluten-friendly batter. The wet ingredients include soy milk curdled with lemon juice and zest, along with pure vanilla extract, which contributes a slight acidity and brightness that appears when the lemon juice reacts with the milk. The batter thickens slightly before cooking, lending to tender pancakes with a gentle crumb.
Cooking involves spooning the batter onto a preheated nonstick griddle or pan to form small pancakes approximately four inches in diameter. They cook several minutes per side until golden brown edges appear, ensuring they set through without overcooking. The lemon zest and poppy seeds lend a refreshing brightness and subtle texture that contrast nicely with the soft pancake base.
These pancakes are suitable for vegan diets and provide a good alternative to traditional wheat-based pancakes. They can be served with toppings such as maple syrup or fresh berries, which complement the lemon flavor well.
Following notes recommend fresh baking powder for reliable rise, avoiding overmixing to preserve a light texture, and maintaining medium heat during cooking for even browning. Batter thickness can be adjusted with plant milk if needed between cooking batches. Leftovers can be refrigerated for a few days or frozen for longer storage.
Ingredients
Wet Ingredients
- 1.5 cups soy milk
- 4 tablespoons lemon juice from approx. 1 lemon
- 1 tablespoon lemon from approx. 1 lemon, zest
- 2 teaspoons vanilla extract pure
Dry Ingredients
- 180 grams oat flour approx. 2 cups
- 3 tablespoons poppy seeds
- 2 teaspoons baking powder
- 2 tablespoons flax seeds ground
Optional Toppings
- maple syrup
- fresh berries
Instructions
- Add the soy milk, lemon juice, and lemon zest to a small bowl and set aside for 5 minutes to let it thicken and curdle.
- In a large mixing bowl add all the dry ingredients and whisk to combine. Then add the curdled/thickened milk and the vanilla and mix until combined. Set the pancake batter aside for 5 minutes while you preheat your nonstick griddle.
- Ladle the batter on your griddle to make your pancakes approx. 4 inches in diameter, gently spreading them as you pour.
- Cook the pancakes for 4-5 minutes, then flip them and cook another 3-4 minutes longer until the edges are golden. Serve with toppings of your choice and enjoy.
Notes
- Use fresh baking powder to ensure proper leavening and fluffy pancakes.
- Do not overmix the batter; some lumps are fine and help maintain texture.
- Preheat your cooking surface to medium heat to avoid burning and ensure even cooking.
- Flip pancakes only once when edges turn golden and cooking time has been sufficient to set the batter.
- If batter thickens while cooking multiple batches, thin with a tablespoon or two of plant milk.
- Store leftovers in the refrigerator for 2-3 days or freeze up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 124" Pancakes
Amount Per Serving
Calories 92 kcal
% Daily Value*
| Serving | 1Pancake | |
| Calories | 92cal | 5% |
| Carbohydrates | 12g | 4% |
| Protein | 4g | 8% |
| Fat | 3g | 5% |
| Sodium | 86mg | 4% |
| Potassium | 125mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 63IU | 1% |
| Vitamin C | 3mg | 3% |
| Calcium | 121mg | 12% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
