Pancake day is upon us again. This Shrove Tuesday I have decided to share some lemon and poppy seed vegan pancakes. With lemons being in season and my love of citrus far from dwindling, these are perfect. Considering I rarely eat dairy now, vegan pancakes are my go to. After mastering them in this recipe, I simply tweaked them with new flavours for this version.
Perfectly fluffy, easy to make and ready in ten minutes. What’s not to love? All you need is a good bottle of maple syrup, the Amber from Maple Canada is my favourite. I will say, that if you’re venturing out for pancake day and you live in London, my friend recently took me to ‘Where the Pancakes Are’ and it was glorious. It’s in Southwark, highly recommend.
VEGAN LEMON AND POPPY SEED PANCAKES
Serves: 6-8 small pancakes
Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
- 135g plain flour (1 cup)
- 250ml oat milk (1 cup)
- 2 tsp baking powder
- 2 tbsp sugar
- 2 tbsp olive oil/coconut oil (plus extra for greasing)
- Zest of 2 lemons
- 1 and a half tbsp lemon juice
- 2 tsp poppy seeds
- Add flour, baking powder, sugar, lemon zest and poppy seeds to a bowl, mix to combine.
- Then add oat milk and oil, mix gently until just combined. Making sure not to over work the batter.
- Once that is done, add a tsp of coconut oil to a heavy skillet or frying pan. Turn on to a medium heat. Once melted spoon even amounts of batter into the pan.
- Wait for bubbles to appear on the surface (a few minutes) , then gently flip until golden. Be aware that once you flip the pancake it will not take as long for that side to golden.
- Clean pan between each set of pancakes with kitchen roll and add fresh oil.
- Keep pancakes warm in a tea towel.