Vegan Lemon Poppyseed Pancakes
The fluffiest, tallest, and lemon poppyseed-ist vegan pancakes ever! Somewhere between a pancake and a drop scone, these are delicious smothered with more fresh lemon juice and maple syrup!
Servings 8 medium pancakes
Ingredients
- 1 cup Plant-based milk
- 1-2 Lemons
- 1/4 cup Vegetable oil use a neutral oil like canola or peanut, not olive oil
- 1 1/2 cup Flour
- 1 tbsp Baking powder
- 1/8 tsp Baking soda
- 2 tbsp Sugar
- 1/2 tsp Salt
- 1 1/2 tbsp Poppy seeds
- 2 tbsp Plant-based butter for frying
Instructions
- Add the flour, baking powder, baking soda, sugar, salt, and poppy seeds to a bowl, then grate in the zest of one lemon. Whisk to fully combine the dry ingredients.
- Measure out a cup of the plant-based milk then add 1/4 cup of lemon juice - this is about one medium/large juicy lemon but you might need a second lemon if it's not quite a quarter cup. Mix the milk and lemon mixture, then let it sit for 5 minutes or so until good and curdled. Then add in the oil and whisk to fully combine (you don't want the oil sitting in a layer separate from the milk).
- Pour the wet ingredients into the dry ingredients then stir to combine.
- Preheat a non-stick fry pan on medium heat, and add about 1/2 tbsp of butter for every 2 pancakes you're cooking (i.e. if you have a frypan that will fit four pancakes, use 1 tbsp. If you have a frypan that will fit all 8 pancakes, use all 2 tbsp of the butter).
- Once the butter is melted and starting to sizzle, add a hearty dollop of pancake batter. It won't spread much, but you can form it into a roughly circular shape with a spatula or spoon.
- Cook cakes for 2-3 minutes per side, or until the base is a golden brown. If cooking in batches, place the finished pancakes on a baking tray in a warm but off oven.
- Serve with maple syrup and lemon juice. Enjoy!