You know that feeling when you want cake but healthy? This is exactly what this Lemon Poppyseed Pancakes are! Fluffy, sweet and thick ohh and also they are vegan and gluten free!
The lemon and the poppyseeds gives a fun and delicious spin to regular pancakes and makes it taste just like a poppyseed muffing so if you are liking the sound of that you will love this recipe!
Lemon Poppyseed Pancakes
Prep Time: 10 min
Cooking Time: 15 min
1/2 Cup / 120ml Dairy-free milk
4 tbsp Coconut yoghurt
1 tsp vanilla extract
1/4 Cup / 80ml maple syrup
2 tbsp coconut oil, melted
1 1/2 Cups gluten free flour.
2 tsp Baking powder
1/2 tsp Bicarbonate soda
2 tbsp poppy seeds
Zest and juice of 1 lemon
Toppings Lemon zest, Frozen blueberries, Coconut yogurt, Maple syrup, Almond butter
Heat a pan on a low heat for 5- 8 minutes.
Mix the dry ingredients together in a large bowl and the wet ingredients in another bowl and combine.
Add dry ingredients one tablespoon at a time to the wet ingredients mixing constantly to make sure theres no lumps.
Once the batter is ready add 1 tsp coconut oil to the pan to prevent pancakes from sticking. Add 1/4 cup of the batter at a time to make each pancake. Cook 20-30 seconds per side. Repeat with the rest of the batter.
Serve with coconut yoghurt, extra lime zest and enjoy!