Absolutely! If you'd like to make this recipe gluten-free, simply swap the flour with your favorite gluten-free all-purpose flour blend. I like Bob's Red Mill. If the batter is too runny, add more flour, ¼ cup at a time, until you have a thick and fluffy batter.
You may need to make slightly smaller pancakes so they hold their shape better.
Topping Ideas for Lemon Poppyseed Pancakes
You can add so many tasty toppings to these citrusy pancakes. I like fresh lemon slices and blueberries. For sweetness, add a drizzle of warm maple syrup or homemade blueberry compote. Store-bought preserves also work.
If you want to add some extra protein to your pancakes, top them with diary-free yogurt.
What Kind of Plant-Based Milk is Best?
You can use any vegan milk you like for these pancakes! I recommend making your own because it's cheaper and very easy. Here are some of the most popular recipes for dairy-free milk on my site:
If you'd like to make these vegan lemon poppyseed pancakes ahead of time, you can freeze them for up to six months. Simply cool the pancakes to room temperature, then arrange them in a single layer on a baking sheet. Freeze for an hour, then place in a zip-top bag and keep in the freezer. You'll have a healthy vegan breakfast to grab anytime.
TIPS FOR MAKING THE PERFECT PANCAKES
These Tips for Making the Perfect Pancakes is the ultimate guide to mastering flapjacks, whether they are vegan or not. Just a few simple changes and tweaks will leave you enjoying a beautifully airy + fluffy pancake to kick start the morning!
In a large bowl, add the flour, baking powder, lemon zest, and salt together and whisk until well combined.
Make a small well in the middle of the dry ingredients and add in the milk, lemon juice, Agave, coconut oil, and poppyseeds, stirring gently (using a spatula) until just combined. DO NOT OVERMIX! NOTE: If the batter is way too thick and hard to stir, add additional milk, 1 tablespoon at a time until more smooth, yet still thick enough.
Let the batter sit for 10 minutes so that it rests and "activates" the ingredients for a fluffier texture.
Add 1 tablespoon vegan butter to a heated skillet over medium-high heat and wait until fully melted. Pour ⅓ cup of pancake batter unto the surface of the skillet and cook for about 1-2 minutes (until batter begins to bubble) and gently flip pancake to it’s opposite side, cooking another 1-2 minutes. NOTE: Be sure to gently press down on pancake to ensure that center cooks through.
Once cooked and lightly brown on both sides, remove pancake from heat and repeat steps until all batter is used.
To serve, stack pancakes onto one another and top with lemon slices, fresh blueberries and lightly drizzle with maple syrup, if desired.
Tips & Tricks
GLUTEN-FREE VERSION: To make these pancakes GF, I recommend using a GF Flour Blend (Bob’s Red Mills has a great version!). NOTE: If the batter is too ‘thin + runny’, simply add additional GF flour, ¼ cup at a time.
SWEETENER: If you choose to opt out of Agave, you can always substitute with pure maple syrup, date syrup, coconut sugar, brown sugar, or organic cane sugar.
OIL: Instead of coconut oil, you can use melted vegan butter or vegetable oil, if preferred.
WHAT PLANT-BASED MILKS ARE GOOD FOR THIS RECIPE? My go-to plant-based brand for Almond milk when using store-bought is Califia Farms. However, you can always use your fave or one of the following: Almond, coconut milk, oat milk (froths/foams VERY WELL), cashew milk, potato milk, flax milk, etc.
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