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.
Servings: 1 large or 2 small
Calories: 765kcal
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
- Serve these vegan lemon poppyseed pancakes hot with maple syrup.
- Like it extra lemony? Add a pinch of lemon zest to the batter.
Nutrition
Calories: 765kcal | Carbohydrates: 165g | Protein: 14g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 476mg | Potassium: 976mg | Fiber: 13g | Sugar: 88g | Vitamin A: 240IU | Vitamin C: 16mg | Calcium: 530mg | Iron: 5mg