Vegan Lemon Poppyseed Pancakes

These vegan lemon poppyseed pancakes are light, airy, and zesty! They will make a perfect start to your day.


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Vegan Lemon Poppyseed Pancakes

Vegan Lemon Poppyseed Pancakes


  • 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


  1. In a large mixing bowl whisk together the milk, lemon juice, lemon zest, maple syrup, coconut yogurt, and vanilla.
  2. In a separate bowl sift the flour, baking powder, poppy seeds, and salt. Add the dry ingredients to the wet and combine.
  3. 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.
  4. 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.

Vegan Lemon Poppyseed Pancakes

For more vegan pancake recipes, click here.



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