Easy Vegan Lemon Poppy Seed Pancakes [+VIDEO]
Easy Vegan Lemon Poppy Seed Pancakes made without eggs, milk or dairy! Light, crispy edges with a fluffy inside making them perfect for the entire family!
Servings 6 pancakes
Ingredients
- 1 cup unsweetened almond milk + 2 tsp apple cider vinegar
- 1 cup all-purpose white flour
- 1 tbsp baking powder NOT baking soda
- 2 tbsp organic cane sugar
- ¼ tsp sea salt
- 1 tbsp poppy seeds
- 3 tsp lemon zest
- 2 tbsp melted vegan butter (I used Earth Balance)
- 1 tsp lemon extract
- maple syrup for serving (optional)
Instructions
- Measure out 1 cup of almond milk and add 2 tsp of apple cider vinegar. Set aside.
- In a medium sized mixing bowl, combine all of the dry ingredients.
- Add the melted butter, almond milk mixture and lemon extract to the bowl and whisk to combine. Batter should be mostly smooth.
- Let the batter rest for 6-7 minutes- this is important! Don't skip this step!
- After about 3 minutes, heat a non-stick pan on the stove over medium heat.
- Once the batter has rested, it should appear airy and fluffy when stirred.
- Now that the batter is ready, prepare to make the pancakes. Add a dollop of vegan butter to the pan to line the bottom.
- Use a ⅓ measuring cup to scoop out the mix and transfer it to the pan.
- Once the pancake begins to bubble (refer to photos above), flip the pancake over and allow cooking until lightly browned (1-2 minutes).
- Repeat until all batter has been cooked, applying a dollop of vegan butter at the start of cooking each pancake to ensure crispy edges.
- Enjoy!