Vegan Lemon Poppy Seed Pancakes
User Reviews
5
3 reviews
Excellent
Vegan Lemon Poppy Seed Pancakes
Report
Fluffy vegan lemon poppy seed pancakes made gluten-free! An easy and delicious breakfast recipe.
Share:
Ingredients
- 1 cup coconut milk full-fat, canned
- 3 Tbsp avocado oil or olive oil
- 3 Tbsp pure maple syrup
- 1/2 tsp vanilla extract pure
- 1 cup all-purpose flour gluten-free
- 1 Tbsp baking powder
- 1 Tbsp poppy seeds
- 4 lemon about 2 Tbsp zest, zested
- 1/8 tsp salt sea salt
Instructions
- Add all ingredients for the pancakes to a mixing bowl. Mix well until combined. The batter will be very thick - this is normal.
- Heat a small amount of cooking oil (I use coconut or avocado oil) in a large non-stick skillet over medium-low heat. Measure 1/4 cup of pancake batter and pour onto the hot surface.
- Use your fingers or a spoon to smooth the pancake batter into a circular shape.
- Cook pancake 2 to 3 minutes, until the sides begin to firm up and pancakes turns golden brown. Carefully flip and cook on the other side another 1 to 2 minutes, until cooked through. Repeat for remaining batter.
- Serve pancakes with choice of toppings.
Nutrition Information
Show Details
Serving
1of 9
Calories
156kcal
(8%)
Carbohydrates
18g
(6%)
Protein
1g
(2%)
Fat
9g
(14%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
4g
(24%)
Sugar
5g
(10%)
Nutrition Facts
Serving: 9pancakes
Amount Per Serving
Calories 156 kcal
% Daily Value*
| Serving | 1of 9 | |
| Calories | 156kcal | 8% |
| Carbohydrates | 18g | 6% |
| Protein | 1g | 2% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 4g | 24% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
Other Recipes
You'll Also Love
