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Vegan Lemon Poppyseed Pancakes

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Vegan Lemon Poppyseed Pancakes
Content created in partnership with by @zannavandijk.

Doing #veganuary and fancying some Sunday morning pancakes? I’ve got you covered

I use @eatreal.today ingredients in these as they’re my favourite source of plant based kitchen essentials

 Ingredients:
1 cup soy yogurt (coconut would work, but not as well)
1 cup plant milk (I like oat)
1 cup flour (I like @eatreal.today oat)
1 tsp baking powder
Zest of one lemon
1 tbsp poppy seeds
Oil to fry

Method:
For prep, just whisk all the ingredients together in a large bowl until they are well combined.
To cook, heat a non-stick pan on a medium heat and grease with your oil of choice.
Dollop a few tablespoons of the batter into the pan and cook gently for around 3-4 minutes until the pancake starts to turn golden on the underside and set in the middle.

Flip and fry for another two minutes until just cooked through. Stack them up high and serve with fresh blueberries and maple syrup, yum!
Of course you can switch out the lemon and poppy seeds for other flavours such as cinnamon!

Tag zannavandijk & eatrealtoday when you try them!

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