These vegan lemon poppyseed pancakes are light, airy, and zesty! They will make a perfect start to your day.
- 250ml (1 cup) soy milk
- 2 tbsp lemon juice
- 3 tsp lemon zest
- 2 tbsp maple syrup
- ¼ cup coconut yoghurt
- ½ tsp vanilla extract
- 1 tbsp poppy seeds
- 1 ½ cup spelt flour
- 3 tsp baking powder
- ⅛ tsp salt
- ¼ cup icing sugar
- ½ lemon, juiced
- In a large mixing bowl whisk together the milk, lemon juice, lemon zest, maple syrup, coconut yogurt, and vanilla.
- In a separate bowl sift the flour, baking powder, poppy seeds, and salt. Add the dry ingredients to the wet and combine.
- Heat a non-stick pan to low-medium heat. Pour ¼ cup of batter onto the pan, once bubbles appear, flip the pancake, cooking 2 minutes each side.
- Whisk together the icing sugar and lemon juice. Stack pancakes on a plate and serve with the glaze and fresh blueberries.
Find more of Tess’s recipes on her Youtube channel.
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