Lemon Poppy Seed Pancakes (Vegan)

Lemon poppy seed pancakes, stacked, and topped with a dollop of coconut yogurt, lemon zest and maple syrup. The pancakes are stacked on a grey plate with a slice taken out to show the fluffy inside. The plate is sitting on a white backdrop with lemon zest in the bottom left, lemon slices in the bottom right.

Lemon Poppy Seed Pancakes (Vegan)

These Lemon Poppy Seed Pancakes are not your standard pancake recipe! Soft, fluffy pancakes filled with fresh lemon juice, lemon zest, and poppy seeds for premium flavour. Serve with a dollop of creamy coconut yogurt and maple syrup for the best cozy weekend mornings in!

Course Breakfast

Cuisine soy-free, vegan

Prep Time 20

Cook Time 20

Total Time 40

Servings pancakes

Calories 92kcal

Author Hannah Sunderani

Ingredients

1 1/2 cup all-purpose flour (or sub 1:1 gluten-free flour blend)
1 tbsp baking powder
2 tbsp poppyseeds
2 tbsp tapioca starch (or arrowroot starch)
1/2 tsp sea salt finely ground
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1 1/2 cup almond milk (or other plant milk of choice)
3 tbsp maple syrup
1 tbsp coconut oil , melted (or other neutral oil)
1 tsp vanilla extract
1 lemon zest and juice

US Customary - Metric

Instructions

In a mixing bowl combine flour, baking powder, poppyseeds, tapioca starch, sea salt, ginger and cinnamon. Mix to combine.
In a separate bowl whisk together maple syrup, almond milk, coconut oil (melted), and vanilla extract. Add the juice and zest of one lemon, and mix again to combine.
Pour wet ingredients into dry and whisk until smooth and combined. Then, wait 10 minutes for the chia to absorb and thicken. (While you're waiting, turn stove top to medium-low heat). Optional to season your non-stick skillet with 1/2 tsp coconut oil to stop pancakes from sticking.
Transfer batter to a measuring cup with spout (this will make it easier to pour). When pan is hot, pour approx. 1/4 cup batter into the skillet and cook pancake for 2 minutes, or until little bubbles form, flip and cook the second side for 30 seconds. Continue until you've used all your batter. (Makes approx. 16 pancakes)
Top pancakes with a dollop of coconut yogurt and drizzle with maple syrup to taste.

Notes

DO AHEAD: Pancakes can be made ahead. Reheat by popping them into the toaster, or turn oven to 300F/150C and bake covered in foil for 20 minutes.

Chia seeds take time to absorb liquid, which is why I've recommended waiting 10 minutes for the chia to absorb and thicken the batter. If you notice the batter is thin at first, this is why. If batter looks too thick after 10 minutes, you can add splashes more oat milk to thin. I found 1.5 cups oat milk in total the perfect amount.

I recommend using a non-stick skillet to flip your pancakes. I started by adding 1/2 tsp coconut oil to season. Both these recommendations help to stop your pancake batter from sticking to the pan.

Nutritional information is a rough estimate. Per pancake without toppings.

Nutrition