This Gluten-Free Lemon Poppy Seed Pancakes recipe is an exclusive from Angela Rummans’ cookbook Angela’s Plant-based Kitchen. Click here to find out where you can purchase a copy of the book.
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While Angela Rummans is best known as a TV personality appearing on season 20 of Big Brother, beyond the small-screen, her list of accolades includes: level 10 gymnast, fitness model, entrepreneur, business owner, professional pole vaulter, 2012 Olympic Team Trials competitor, best-selling author and now… vegan chef!
Her passion for health and fitness began at an early age as she competed as a top-level gymnast which eventually transitioned to a professional track and field athlete. Seven years ago she began experimenting with a plant-based lifestyle while she was training as a professional athlete. Today she is fully vegan and on a mission to share her passion for cooking and her favorite plant-based comfort food recipes with the world!
- 1 cup old-fashioned oats
- 1 banana
- 1 Tbsp lemon juice
- ⅓ cup + 1 Tbsp plant-based milk
- 1 ½ Tbsp granulated stevia (Truvia)
- ¼ tsp lemon extract
- ¼ tsp vanilla extract
- Pinch of salt
- 1 tsp baking powder
- 1 tsp poppyseeds
- Spray cooking oil
- ¼ cup light or sugar-free syrup
- 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 stevia, 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 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.
- Serve hot with (light or sugar-free) syrup.
Reprinted with permission from Angela’s Plant-based Kitchen by Angela Rummans, 2020. Photo credit: Angela Rummans.
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