Vegan Lemon Poppy Seed Pancakes
Start your day with these delightful Vegan Lemon Poppy Seed Pancakes! Bursting with zesty flavor and a fluffy texture, they’re a breakfast favorite!
Servings: 4 servings
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
Instructions
- 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.
- 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.
- 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.
- Preheat your griddle or non-stick skillet over medium heat. If necessary, lightly grease it with a touch of oil to prevent sticking.
- 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.
- 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.
Equipment
- Mixing bowls
- Whisk
- Griddle or non-stick skillet
- Spatula
- Measuring cups and spoons
Notes
- 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 to ensure fluffy pancakes.
- Adjust cooking time based on your stovetop; some may need longer to cook through.