Vegan Lemon Poppyseed Pancakes

A plate of lemon poppyseed pancakes with a pat of vegan butter, lemon slices, and maple syrup pouring onto the top.

5 from 7 votes

Vegan Lemon Poppyseed Pancakes

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

Cook Time8

Total Time15

Course: Breakfast

Cuisine: American

Diet: Gluten Free, Low Lactose, Vegan, Vegetarian

Servings: large or 2 small

Calories: 765kcal

Author: Michelle Cehn

Ingredients

1 cup old-fashioned oats
1 banana
1 tablespoon lemon juice
⅓ cup + 1 tablespoon of plant-based milk
1½ tablespoon sugar
¼ teaspoon lemon extract
¼ teaspoon vanilla extract
pinch salt
1 teaspoon baking powder
1 teaspoon poppy seeds
cooking oil spray
¼ cup maple 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

Storing: Any leftover vegan lemon poppyseed pancakes can be refrigerated for a 2-3 days or frozen for up to a month in a sealed bag or container.
Reheating Leftovers: You can either give them a minute or two to sizzle on a warm skillet or pop them in the microwave.
Freezing Tips: If you have time, make a batch that you can freeze for future use. When you're ready, either thaw overnight in the fridge or defrost in the microwave before heating.
Serving Suggestions: Maple syrup, fresh fruit, vegan whipped cream, dairy-free chocolate syrup.
Love Lemon Flavor? Add a pinch of lemon zest to the batter.

Nutrition