Vegan Lemon Poppyseed Pancakes

5 from 1 vote

Indulge in a stack of fluffy Vegan Lemon Poppyseed Pancakes, a delightful and healthy breakfast option bursting with vibrant flavors. Infused with fresh lemon zest, sweetened with agave, and made with dairy-free milk, these pancakes offer a refreshing twist to your morning routine. Perfect for springtime mornings or as a standout dish for Easter brunch, they're a delicious way to welcome the season with every fluffy bite. Completely Vegan, Dairy-free, Egg-free + Gluten-free Option.

Prep Time5

Cook Time25

Total Time30

Course: Breakfast, Brunch

Keyword: breakfast, brunch, comfort foods, dairy-free, easy, fluffy, lemon, pancakes, poppy seeds, vegan

Servings: pancakes

Calories: 268kcal

Author: Shanika

Ingredients

PANCAKES:

2 cups organic all-purpose flour
2 tsps baking powder
1 teaspoon lemon zest
½ teaspoon sea salt
1 tablespoon freshly-squeezed lemon juice
2-3 Tbsps Agave syrup
2 Tbsps coconut oil (See Notes!)
⅓ cup poppyseeds
1 ½ cups Almond milk
1 tablespoon vegan butter, for cooking

OPTIONAL TOPPINGS:

Lemon slices
Fresh blueberries
Pure maple syrup, for drizzle

US Customary - Metric

Instructions

TO MMAKE BATTER:

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.
Bon Appetit!

Notes

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.

Nutrition