Servings
Font
Back
0 from 3 votes

Vegan Lemon Poppy Seed Pancakes

Fluffy vegan lemon poppy seed pancakes made gluten-free! An easy and delicious breakfast recipe.

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 9 pancakes
Calories: 156 kcal
Course: Breakfast
Cuisine: American

Ingredients

  • 1 cup full-fat canned coconut milk
  • 3 Tbsp avocado oil or olive oil
  • 3 Tbsp pure maple syrup
  • 1/2 tsp pure vanilla extract
  • 1 cup gluten-free all-purpose flour
  • 1 Tbsp baking powder
  • 1 Tbsp poppy seeds
  • 4 lemons zested about 2 Tbsp zest
  • 1/8 tsp sea salt

Instructions

    Cup of Yum
  1. Add all ingredients for the pancakes to a mixing bowl. Mix well until combined. The batter will be very thick - this is normal.
  2. 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. 
  3. Use your fingers or a spoon to smooth the pancake batter into a circular shape. 
  4. 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.
  5. Serve pancakes with choice of toppings. 

Nutrition Information

Serving 1of 9 Calories 156kcal (8%) Carbohydrates 18g (6%) Protein 1g (2%) Fat 9g (14%) Saturated Fat 4g (20%) Polyunsaturated Fat 4g Sugar 5g (10%)

Nutrition Facts

Serving: 9pancakes

Amount Per Serving

Calories 156

% 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.