These vegan lemon poppyseed pancakes are luscious and lemony! Angela's plant-based pancakes are positively full of poppy seeds and a light citrus tang. This recipe is both vegan and gluten-free and will quickly become a family favorite.
Prep Time7 minutesmins
Cook Time8 minutesmins
Total Time15 minutesmins
Course: Breakfast
Cuisine: American
Servings: 1large or 2 small
Calories: 765kcal
Author: Angela Rummans
Ingredients
1cupold-fashioned oats
1banana
1tablespoonlemon juice
⅓cup+ 1 tablespoon of plant-based milk
1½tablespoonsugar
¼teaspoonlemon extract
¼teaspoonvanilla extract
pinchsalt
1teaspoonbaking powder
1teaspoonpoppy seeds
cooking oil spray
¼cupmaple syrup
Instructions
In a high-speed blender, add oats and blend on high until oats turn to flour.
To the blender, add banana, lemon juice, plant-based milk, granulated sugar, lemon extract, vanilla extract, and salt. Blend on high until smooth.
Transfer blender contents to a small mixing bowl. Stir in poppy seeds and baking powder.
In a non-stick skillet over medium-high, lightly spray with cooking oil.
Pour about ⅓ cup batter into the center of the pan. Cook until bubbles form and the edges of the pancake appear dry. Carefully flip and brown the other side.
Repeat the pancake process with the rest of the batter.
Notes
Serve these vegan lemon poppyseed pancakes hot with maple syrup.
Like it extra lemony? Add a pinch of lemon zest to the batter.