Vegan Lemon Poppy Seed Pancakes
Fluffy vegan lemon poppy seed pancakes made gluten-free! An easy and delicious breakfast recipe.
Prep Time10 minutes mins
Cook Time25 minutes mins
Total Time35 minutes mins
Course: Breakfast
Cuisine: American
Servings: 9 pancakes
Calories: 156kcal
Author: Julia
Add all ingredients for the pancakes to a mixing bowl. Mix well until combined. The batter will be very thick - this is normal.
Heat a small amount of cooking oil (I use coconut or avocado oil) in a large non-stick skillet over medium-low heat. Measure 1/4 cup of pancake batter and pour onto the hot surface.
Use your fingers or a spoon to smooth the pancake batter into a circular shape.
Cook pancake 2 to 3 minutes, until the sides begin to firm up and pancakes turns golden brown. Carefully flip and cook on the other side another 1 to 2 minutes, until cooked through. Repeat for remaining batter.
Serve pancakes with choice of toppings.
Serving: 1of 9 | Calories: 156kcal | Carbohydrates: 18g | Protein: 1g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Sugar: 5g