Lemon Poppy Seed Pancakes
These Lemon Poppy Seed Pancakes can be made with simple pantry ingredients and are so good to be enjoyed for breakfast, lunch or dinner!
This is my standard go to pancake recipe!You can swap out the poppy seeds and zest for chocolate chips or blueberries! Or make plain too-
PREP TIME
25min
COOK TIME
10min
TOTAL TIME
35min
INGREDIENTS
- 2 1/2 Cups All Purpose Flour (gluten free optional)
- 1 Tsp Baking Powder
- 1 Tsp Baking Soda
- 1/2 Tsp Salt
- 2 Tbsp Sugar
- 1 1/2 Tsp Apple Cider Vinegar
- 1/4 Cup Apple Sauce
- 2 1/2 Cups Almond Milk (or any plant milk of your choice)
- 3 Tbsp Lemon Juice
- 1 Tbsp Lemon Zest
- 3 Tbsp Poppy Seeds
- 4 Tbsp Melted Vegan Butter
For Serving
- 100% Pure Maple Syrup
- Vegan Butter
EQUIPMENT
- 1 Large Bowl
- 1 Medium Sized Bowl
- 1 Medium Sized Pan
Instructions
vIDEO INSTRUCTIONS
HAVE ANY QUESTIONS?
Come hang out on Instagram and ask me all your questions.
You can also go ahead and send me an email at fuelednaturally@gmail.com.
- In a large bowl, add the flour, sugar, salt, baking powder, and baking soda, poppy seeds and whisk to combine.
- In a medium-sized bowl add the almond milk, lemon juice, lemon zest, melted vegan butter, apple cider vinegar, apple sauce and whisk to combine.
- Add the wet mixture to the dry ingredients and gently fold with a rubber spatula until just combined. Do not over mix! Its ok if your batter looks a bit lumpy.
- Add the vegan butter to a non stick pan over medium low heat. Once the vegan butter has melted, reduce the heat to low and add ⅓ cup or 1/2 cup of batter to the pan. Depending on how big or small you want them!
- Cook for 2-3 minutes, until bubbles start to appear on the surface. Flip the pancake over and cook for another 1-2 minutes, until golden brown. Repeat with the remaining batter.Serve the pancakes with vegan butter and maple syrup.
HAVE ANY QUESTIONS?
Come hang out on Instagram and ask me all your questions.
You can also go ahead and send me an email at feel free to email me at fuelednaturally@gmail.com.
