Lemon Poppy Seed Pancakes
Warning: Aggressive opinion.
Whoever started harvesting poppies for their heroin capacity really missed the mark on that one.
​
Poppy seeds, man. Zesty, sweet, poppy seed pastries are the only thing I'm trying to make a habit of.
​
And with an ingredient list like this one, habit-make I shall.
​
Vegan, gluten-free and low in sugar too, these pancakes are far from the guilty pleasure of a shortstack you'll find at IHOP or your local dirty spoon.
Sunday vibes, sans the sugar-coma. But don't take my word for it.
Prep time: 15 miN
Cook time: 10 min
Total time: 25 min
Makes 10-12 pancakes
Ingredients:
-
2 flax eggs (2 Tbsp ground flax + 6 Tbsp water, left to gel for 5-10 minutes)
-
zest and juice of 1 lemon
-
2 tsp apple cider vinegar
-
1 tsp pure vanilla extract
-
2-3 Tbsp maple syrup (for the batter)
-
1 cup non-dairy milk of choice
-
2 cups oat flour, or gluten-free all-purpose flour.
-
2 Tbsp poppy seeds
-
2 tsp baking powder
-
fresh strawberries, raspberries, plant-based vanilla yogurt and/or more maple syrup, for serving
Directions:
Begin by preparing your flax eggs in a small bowl and set aside.
In a large bowl mix together the oat flour, poppy seeds, baking powder and lemon zest and set aside.
​
In another bowl combine the flax eggs, lemon juice, apple cider vinegar, vanilla, maple syrup and milk. Then pour the wet into the dry and mix until combined.
​
Ladle the batter onto a preheated griddle or warm skillet, making your pancakes approximately 4 inches in diameter.
​​
Cook 4-5 minutes, then flip and cook another 3-5 minutes longer until the edges are golden. Repeat with the remaining batter.
​
Top with a dollop of vanilla yogurt or a drizzle of maple syrup and serve warm with the fresh berries of your choosing. ENJOY!
If not devoured entirely, store in the refrigerator in an air-tight container for 3-4 days or in the freezer for up to 6 weeks.
​
Hope you love these sweet & citrusy flapjacks as much as I do!
​
​
​
For more disease-fighting & drool-worthy
meal ideas, check out my other plant-powered recipes here: