Lemon Poppy seed Vegan Pancakes to brighten up your morning and remind you of spring. With zingy lemon zest and burst of poppy seeds, these are healthy and keep you going all day.
Today I am sharing my first ever pancake recipe! These Lemon poppy seed vegan pancakes.
Although it’s getting colder and darker, I decided to brighten up my mornings with these lemon poppy seed pancakes, topped with maple syrup. Lovely, delicious and healthy!
This is a wholesome recipe that will make you feel good and guilt free about enjoying pancakes for your next breakfast or brunch. These Lemon Poppy Seed Pancakes are refined sugar free, vegan, gluten free,
dairy free, egg free, and oil free. They are light and moist but fill you up providing an energy boost.
These Lemon Poppyseed vegan Pancakes just remind me of spring, but you can enjoy them any time of year. Full of Vitamin C, slow released carbs, fibre, healthy fats, iron and calcium. This is really a breakfast recipe to feel good about. Although you could also enjoy these as a guilt free dessert. Top with fresh fruit for extra goodness.
You can even make a big batch and freeze for quick breakfast and snack times. Simply reheat to enjoy.
I use a lot of lemon in this recipe as I love it! Adjust to your own taste.
I really hope you enjoyed this Lemon Poppy Seed Vegan Pancakes. If give you it a try, make sure to comment here below or on my Facebook/ Twitter. Even better, snap a picture, tag it #nourishyourglow and share it with me on Instagram! Looking at your pictures always makes my day!
- 1 cup oat flour
- 1 cup almond milk or dairy-free milk of choice
- 2 tbsp coconut oil
- 2 tbsp maple syrup
- 1 tbsp poppy seeds
- the juice and zest of one lemon
- Mix the wet ingredients together in a bowl, add in the dry and stir until combined
- Heat a pan over medium heat and pour in some of the pancake mixture (use coconut oil if necessary)
- Cook for a few minutes to brown and then flip to cook the other side
- Continue to you have used up all the mixture
- Add toppings as you wish