Vegan Lemon Poppy Seed Pancakes

There’s something undeniably delightful about waking up to a plate of warm, fluffy pancakes. When those pancakes are vegan lemon poppy seed, you know it’s going to be a good day! With zesty lemon flavors balanced by the nutty crunch of poppy seeds, these pancakes are perfect for breakfast, brunch, or even a sweet snack. They are incredibly easy to whip up and are made with wholesome ingredients that will have everyone asking for seconds. Let’s dive into this refreshing recipe!

What Makes This Recipe Special

These Vegan Lemon Poppy Seed Pancakes are not just your average pancakes; they offer a burst of citrusy freshness that is invigorating. The use of full-fat canned coconut milk adds a creamy richness without any dairy, while the maple syrup brings in natural sweetness. The combination of lemon zest and poppy seeds creates a beautiful texture and flavor profile, making these pancakes a standout on your breakfast table. Plus, they’re gluten-free, making them a great option for those with dietary restrictions.

What’s in the Bowl

To make these delicious pancakes, you’ll need the following ingredients:

• 1 cup full-fat canned coconut milk
• 3 Tbsp avocado oil or olive oil
• 3 Tbsp pure maple syrup
• 1/2 tsp pure vanilla extract
• 1 cup gluten-free all-purpose flour
• 1 Tbsp baking powder
• 1 Tbsp poppy seeds
• 4 lemons, zested (about 2 Tbsp zest)
• 1/8 tsp sea salt

Must-Have Equipment

Before you start cooking, ensure you have the following equipment on hand:

• Mixing Bowls – For combining wet and dry ingredients.
• Whisk – To mix the batter until smooth and lump-free.
• Griddle or Non-Stick Skillet – For cooking the pancakes evenly.
• Spatula – To flip the pancakes without damaging them.
• Measuring Cups and Spoons – For precise ingredient measurements.

Vegan Lemon Poppy Seed Pancakes — Do This Next

Now, let’s get to the fun part! Here’s how to make your Vegan Lemon Poppy Seed Pancakes step-by-step:

Step 1: Prepare the Wet Ingredients

In a mixing bowl, combine the full-fat canned coconut milk, avocado oil (or olive oil), pure maple syrup, and pure vanilla extract. Whisk until well blended and set aside.

Step 2: Combine the Dry Ingredients

In another bowl, whisk together the gluten-free all-purpose flour, baking powder, poppy seeds, lemon zest, and sea salt. Make sure there are no lumps in the flour.

Step 3: Mix Wet and Dry Ingredients

Pour the wet mixture into the bowl with the dry ingredients. Gently stir until just combined. Be careful not to overmix; it’s okay if there are a few small lumps.

Step 4: Heat the Griddle

Preheat your griddle or non-stick skillet over medium heat. If necessary, lightly grease it with a touch of oil to prevent sticking.

Step 5: Cook the Pancakes

Once the griddle is hot, pour about 1/4 cup of batter for each pancake onto the skillet. Cook for about 3-4 minutes, or until bubbles form on the surface and the edges look set. Flip the pancakes and cook for another 2-3 minutes, until golden brown.

Step 6: Serve and Enjoy!

Remove pancakes from the skillet and keep warm while you cook the rest. Serve with additional maple syrup, fresh fruit, or a sprinkle of powdered sugar if desired.

Low-Carb/Keto Alternatives

If you’re looking to make a lower-carb or keto version of these pancakes, consider the following substitutions:

• Use almond flour or coconut flour instead of gluten-free all-purpose flour.
• Replace maple syrup with a low-carb sweetener like erythritol or stevia.
• Omit the poppy seeds for a simpler pancake with fewer carbs.

Easy-to-Miss Gotchas

While making these Vegan Lemon Poppy Seed Pancakes, keep the following tips in mind to ensure success:

• Make sure to use full-fat coconut milk for the best texture; light versions may result in a thinner batter.
• Fresh lemon zest is key for maximum flavor; avoid using bottled lemon juice.
• Don’t overmix the batter, as this can lead to tough pancakes.
• Adjust the cooking time based on your stovetop; some might need a little longer to cook through.

Make-Ahead & Storage

If you want to make these pancakes in advance, they can be stored in the refrigerator for up to 3 days. Just reheat them in the toaster or microwave before serving. You can also freeze leftover pancakes in an airtight container for up to 2 months. To reheat, simply pop them in the toaster or microwave until warmed through.

Reader Q&A

Can I use a different milk instead of coconut milk?

Yes, you can substitute coconut milk with almond milk, soy milk, or any other plant-based milk you prefer. Just keep in mind that it may affect the richness of the pancakes.

How can I make these pancakes fluffier?

To enhance fluffiness, ensure you’re using fresh baking powder and avoid overmixing the batter. Allowing the batter to rest for a few minutes before cooking can also help.

Can I add fruits to the batter?

Absolutely! Blueberries, bananas, or diced strawberries would be a wonderful addition. Just fold them in gently after mixing the wet and dry ingredients.

What can I serve with these pancakes?

These pancakes are delicious on their own, but they pair well with fresh fruit, vegan yogurt, nut butter, or a drizzle of extra maple syrup. Get creative with your toppings!

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Save & Share

If you enjoyed making these Vegan Lemon Poppy Seed Pancakes, don’t forget to share this recipe with your friends and family! Tag us on social media with your pancake creations, and let us know how you customized your pancakes. Your feedback means the world to us, and we love seeing your delicious twists on our recipes!

These Vegan Lemon Poppy Seed Pancakes are sure to brighten your morning with their light, fluffy texture and zesty flavor. Perfect for a lazy weekend brunch or a quick weekday breakfast, they are simple to make and absolutely delicious. With just a few ingredients, you can create a delightful dish that everyone will adore. So gather your ingredients, fire up that griddle, and enjoy a plate of these scrumptious pancakes that are not only a treat for your taste buds but also a wholesome start to your day!