Lemon Poppy Seed Pancakes - Vegan & Gluten Free
Lemon poppy seed pancakes are tart, sweet, delicious, and moist. Try these perfectly healthy and delicious pancakes for breakfast, lunch or dinner!
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Servings: 10 3" Pancakes
- 2 cups oat flour, gluten free if preferred or all purpose flour if not avoiding gluten
- 3 tbsp poppy seeds
- 2 tsp baking powder
- maple syrup
- fresh strawberries
- shredded coconut
Preheat your non stick griddle, then prepare your flax eggs in a small bowl and set aside.
In a large bowl mix all the dry ingredients together and set aside.
In another bowl combine all the wet ingredients, and add the flax eggs and mix well. Then pour the wet into the dry and mix until combined.
Ladle the batter on your griddle to make your pancakes approx 4 inches in diameter. You may need to help spread the batter as it will be thick.
Cook 4-5 minutes, then flip and cook another 3-5 minutes longer until edges are golden. Repeat with remaining batter.
The batter will further thicken as it sits, so if it gets too thick, add another tablespoon or two of plant milk or water.
Serving: 1Pancake | Calories: 124kcal | Carbohydrates: 18g | Protein: 4g | Fat: 3g | Sodium: 22mg | Potassium: 233mg | Fiber: 2g | Vitamin C: 5.7mg | Calcium: 90mg | Iron: 1.4mg