Vegan Lemon Poppyseed Pancakes

Name: Vegan Lemon Poppyseed Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 8 pancakes
Ingredients: zest of one lemon; 1 1/2 cups soy milk; 4 tsp lemon juice; 1 1/2 cups all purpose flour; 1 tsp sugar; 2 tsp baking powder; 1 tsp baking soda; 1 pinch of salt; 2 tbsp neutral oil; 2 Tbsp poppy seeds; Vegan butter for the pan; 3 Tbsp lemon juice; 1/2 cup icing sugar; 1/2 tsp poppy seeds; 3 Tbsp lemon juice; 3-4 Tbsp icing sugar; 1/2 tsp poppyseeds; Vegan coconut whipped cream; raspberries; Lemon slice for garnish

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Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings
8 pancakes
Calories
790 kcal
Course
Breakfast
Cuisine
Vegan

Vegan Lemon Poppyseed Pancakes

Joseph Taylor

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This delightful recipe is easy to follow and perfect for any occasion.

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Ingredients

Servings

zest of one lemon
1 1/2 cups soy milk
4 tsp lemon juice
1 1/2 cups all purpose flour
1 tsp sugar
2 tsp baking powder
1 tsp baking soda
1 pinch of salt
2 tbsp neutral oil I used sunflower seed oil
2 Tbsp poppy seeds
Vegan butter for the pan

Lemon Poppyseed Glaze

3 Tbsp lemon juice
1/2 cup icing sugar
1/2 tsp poppy seeds

Lemon Poppyseed Syrup

3 Tbsp lemon juice
3-4 Tbsp icing sugar
1/2 tsp poppyseeds

To serve:

Vegan coconut whipped cream
raspberries
Lemon slice for garnish optional

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Instructions

In a bowl/measuring cup, combine soy milk and 4 tsp lemon juice, and combine then let sit to curdle and thicken to make a vegan buttermilk.
In a large mixing bowl, whisk together lemon zest, flour, sugar, baking powder, baking soda, salt, and poppy seeds to get rid of any lumps.
Pour the soy milk (vegan buttermilk) mixture and oil into the flour mixture and whisk until lumpy but most flour is integrated. DO NOT OVERMIX. Let the batter sit for a few minutes (5 should be fine) to let the leavening agents work their magic.
Preheat a griddle to 350F (or a pan to medium heat) and brush an even light coating of the vegan margarine. Add 1/4-1/3 cup blobs of the pancake batter to the griddle. Gently flatten with a back of a spoon/ladle to get the desired shape and even out the batter. Cook for about 2-3 minutes until the edges are slightly cooked and bottom is golden. Flip and cook for another minute or two until that side is golden as well.

Glaze/Syrup

Combine the ingredients for either the glaze OR the syrup and stir to combine until all the icing sugar is dissolved.

To serve:

Stack your pancakes, drizzle the syrup or the glaze over the pancakes and add vegan whipped cream and raspberries! Add a slice of lemon for garnish if desired.