Vegan Lemon Poppy Seed Pancakes
These Vegan Lemon Poppy Seed Pancakes are a burst of sunshine on your plate—fluffy, soft, and irresistibly delicious. Made with simple, wholesome ingredients like gluten-free flour, fresh lemon juice, creamy homemade almond milk, and a touch of vanilla, they’re the perfect way to brighten up your breakfast or brunch!
Servings 15 pancakes
Ingredients
- 1 + 1/4 cup 1:1 gluten free flour
- 1 cup almond milk
- 1/4 cup lemon juice
- 1 ripe banana (mashed)
- 1 tsp baking powder
- 1/4 tsp sea salt
- 2 Tbsp agave- optional
- 1/2 tsp vanilla extract
- 1.5 Tbsp poppy seeds
Instructions
- In a large bowl, mash banana until smooth.
- Add in almond milk, lemon juice, agave, and vanilla and whisk until well combined.
- Then, add in flour, baking powder, salt and mix until well incorporated.
- Add in poppy seeds last, mix once more.
- Preheat skillet over medium heat. Once preheated, spray with non-stick cooking spray.
- Add about 1/4 cup of batter to preheated skillet and allow pancakes to cook for about 2-3 minutes. Once you see bubbles start to form on the outer edges, flip the pancakes. Allow to cook for 1 more minute.
- Repeat the process until the batter is finished.
- Top the lemon poppy seed pancakes off with maple syrup for powdered sugar icing. See above for notes.
Notes
- Use Overripe Banana – It adds sweetness and binds the batter.
- Let Batter Rest – Helps hydrate gluten-free flour for better texture.
- Cook on Low Heat – Prevents burning and ensures even cooking.
- Avoid Over mixing – Keeps pancakes light and fluff
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