Vegan Lemon Poppyseed Pancakes

Ingredients

• 1 1/2 cup All-purpose flour
• 1 tbsp Baking powder
• 1/8 tsp Baking soda
• 2 tbsp Granulated sugar
• 1/2 tsp Salt
• 1 1/2 tbsp Poppy seeds
• 1 whole lemon Lemon zest (From one medium lemon)
• 1 cup Unsweetened plant-based milk (Almond, oat, or soy milk work well)
• 1/4 cup Fresh lemon juice (From about 1-2 medium/large juicy lemons)
• 1/4 cup Neutral vegetable oil (Canola or peanut oil; avoid olive oil)
• 2 tbsp Vegan butter (For cooking; use approximately 1/2 tbsp per 2 pancakes)
• as needed for serving Maple syrup (for serving)

Instructions

1. 1

   Whisk together the flour, baking powder, baking soda, sugar, salt, poppy seeds, and lemon zest in a bowl until fully combined.

2. 2

   In a separate bowl, combine the plant-based milk and lemon juice, then let sit for 5 minutes until curdled. Whisk in the vegetable oil until fully combined and no oil layer remains.

3. 3

   Pour the wet ingredients into the dry ingredients and stir to combine.

4. 4

   Preheat a non-stick fry pan over medium heat and add about 1/2 tbsp of butter for every 2 pancakes you're cooking (1 tbsp for 4 pancakes, or 2 tbsp for 8 pancakes).

5. 5

   Once the butter is melted and starting to sizzle, add a hearty dollop of pancake batter and form it into a roughly circular shape with a spatula or spoon.

6. 6

   Cook the pancakes for 2–3 minutes per side until the base is golden brown. If cooking in batches, place finished pancakes on a baking tray in a warm off oven.

7. 7

   Serve with maple syrup and lemon juice. Enjoy!

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