Super fluffy vegan buttermilk pancakes studded with lemon, blueberries and sweet vegan ricotta!
I am kind of lazy, and I love a quick breakfast. It takes me a while to wake up in the morning, and I am frankly pretty unpleasant to be around until I have had some coffee. Needless to say, I want to do as little work with food that I use to break my fast. When I was younger, I was super down with pre-made pancake mix, frozen waffles and cereal. Once I started to get older and cared a little more about what I put into my body, I began to discover easy options for breakfast that also actually made me feel good. I actually usually wake up nauseous because I am so hungry in the mornings. So, quick is where it is at.
Lemon poppy seed muffins are one of my favorites, but I actually feel like I get the flavor of those delectable treats in a quick and easy pancake. Also, who doesn’t want maple syrup on everything in the morning. My husband and I have been trying to implement brunch into our regular weekend schedule, just because, it’s super fancy, right? In response to the every weekend brunch challenge, here is one of the most delicious pancakes I have had!
I had my four year old daughter help me with these, so you know it’s easy, she then proceeded to eat three of them (and she doesn’t eat very much) so you know they are good. Light and airy, crispy on the outside, moist and fluffy on the inside. I dream of pancakes like these! P.S. My pancakes were not perfectly round, I cut them with a large round cookie cutter. Since we are being real here, I would like to say that my first shot at these were inedible, like I spit out the bite I tried. In the spirit of what I preach, which is never giving up, I tried and tried again, until I got it right.
Light and bubbly and full of lemon zest, juice and poppy seeds. Just the perfect thing for all your breakfast or brunch needs. Adapted from The Joy of Cooking.
Tools I used:
OXO Good Grips 11-Inch Balloon Whisk
BLACK+DECKER GD2011B Family Size Griddle, Black
KitchenAid Nylon Short Turner, Black
Vegan Lemon Poppy Seed Pancakes
Prep Time: 15m
Cook Time: 15m
Total Time: 30m
1 c All purpose flour (or you can do half whole wheat)
1/3 c Sweetener of choice ( I used sugar in the raw)
1/2 tsp. Baking soda
1 1/2 tsp. Baking powder
1/2 tsp. Salt
1 c Almond milk
1 tsp. Apple cider vinegar
1 Flax egg (2 Tbsp. Flax meal+3 Tbsp. Water)
1 tsp. Vanilla
3 tbsp. Coconut oil
3 tsp. Lemon zest
1/4 c Lemon juice
1/4 c Poppy Seeds
- In a large mixing bowl, combine all the dry ingredients.
- In a small bowl, mix together the apple cider vinegar and almond milk and let sit for a few minutes to make a buttermilk substitute.
- Make your flax egg, then add all the wet ingredients to the dry and whisk until smooth and combined. Add the zest and poppy seeds.
- Heat a skillet to high, and spray with non stick pan. Cook pancakes on medium for a few minutes on each side.
- Serve immediately with maple syrup or powdered suagr!