Gluten-Free Lemon Poppy Seed Pancakes from Angela’s Plant-based Kitchen
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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.

Disclaimer: the cookbooks we feature are independently selected by our Best of Vegan editors and are in no way sponsored by the author and/or the publisher. All content is used with permission.

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!

Gluten-Free Lemon Poppy Seed Pancakes from Angela’s Plant-based Kitchen

Gluten-Free Lemon Poppy Seed Pancakes

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Author: Angela Rummans

Ingredients

  • 1 cup old-fashioned oats
  • 1 banana
  • 1 Tbsp lemon juice
  • 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

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 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.
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Gluten-Free Lemon Poppy Seed Pancakes from Angela’s Plant-based Kitchen Gluten-Free Lemon Poppy Seed Pancakes from Angela’s Plant-based Kitchen

Reprinted with permission from Angela’s Plant-based Kitchen by Angela Rummans, 2020. Photo credit: Angela Rummans.

(Click on the image above to order your copy)

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If you loved these gluten-free lemon poppy seed pancakes…

Check out more exclusive vegan recipes from Angela’s Plant-based Kitchen:

Vegan Sweet Potato Fajitas Breakfast Burritos

Tofu Ricotta Stuffed Shells with Mushroom Ragu Bolognese

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