Home Recipes Lemon Poppy Seed Pancakes

Lemon Poppy Seed Pancakes

This recipe by Simple Veganista for gluten-free pancakes are a perfect dessert to any meal.

125 g	garbanzo bean flour
120 g	almond milk, or milk of choice
2 tbsp	pure cane sugar or coconut sugar
2 tbsp	baking powder
1 tbsp	poppy seeds
1 tsp	vanilla extract
1	large lemon or two small, zest and juice

Step 1
Preheat your griddle to the manufacturer’s instruction for pancakes. If using a skillet, when ready heat skillet over medium – medium high heat.
Step 2
In a medium to large mixing bowl, combine the flour, sugar and baking powder, set aside.
Step 3
Add milk, vanilla and lemon juice to the dry mixture, mix just enough to combine. Add in poppy seeds and lemon zest, give a final quick mix, don’t overmix. Batter will foam up looking light and airy, this is a normal reaction. Let the batter rest for about 7 minutes. This step is important and will result in fuller looking pancakes. Give batter a quick stir before scooping.
Step 4
You may or may not want to grease your griddle lightly with coconut oil, or another oil of choice, depending if your griddle is non-stick or not. Using a ¼ cup measuring cup, scoop batter and place on the griddle, cook for about 2 – 2 ½ minutes, or until underside is golden, flip and cook another 2 – 2 ½ minutes.
Step 5
Serve with pure maple syrup. Fresh strawberries are a perfect accompaniment and will add some freshness.

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