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
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
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: