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Healthy Vegan Lemon Poppy Seed Pancakes
These healthy vegan lemon poppy seed pancakes are a little tart, with a lovely texture from the poppy seeds throughout.
Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 12 4" Pancakes
Calories: 92 kcal
Course:
Breakfast
Cuisine:
American , Canadian
Ingredients
Wet Ingredients
- 1.5 cups soy milk
- 4 tablespoons lemon juice from approx. 1 lemon
- 1 tablespoon lemon zest from approx. 1 lemon
- 2 teaspoons pure vanilla extract
Dry Ingredients
- 180 grams oat flour approx. 2 cups
- 3 tablespoons poppy seeds
- 2 teaspoons baking powder
- 2 tablespoons ground flax seeds
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.
Cup of Yum
Notes
- Use fresh, active baking powder. Baking powder that has been opened and sitting in the pantry for several months can start to lose its effectiveness.
- No need to overmix your pancake batter. If there are a few lumps, that’s perfectly fine. Just mix until combined and no floury bits remain.
- Preheat your pan or griddle. It should be hot before pouring your pancake batter to prevent sticking and for even cooking.
- Use medium heat to cook your pancakes. Although your pan should be hot, that doesn’t mean you should use high heat. This may result in uneven cooking, with crisp outsides and mushy middles.
- Flip your pancakes ONCE. When the edges are golden brown and they've cooked for at least 3-4 minutes flip them. Flipping too often can cause them to deflate and result in a denser pancake texture.
- The batter will thicken as it sits, so if it gets too thick in between cooking batches of pancakes, add 1-2 tablespoons of plant milk to the bowl.
- Leftovers keep in the fridge for 2-3 days or freeze for up to 3 months.
Nutrition Information
Serving
1Pancake
Calories
92cal
(5%)
Carbohydrates
12g
(4%)
Protein
4g
(8%)
Fat
3g
(5%)
Sodium
86mg
(4%)
Potassium
125mg
(4%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
63IU
(1%)
Vitamin C
3mg
(3%)
Calcium
121mg
(12%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 124" Pancakes
Amount Per Serving
Calories 92
% 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.