Lemon poppy seed pancakes

By GuidingVegan

Ingredients

• 1 flax egg (1 tablespoon ground flax seed mixed with 3 tablespoons warm water)
• 3/4 cup almond milk
• 1 tablespoon apple cider vinegar (or white)
• 2 tablespoons fresh lemon juice (juice from 1 large lemon)
• 2 tablespoons Earth Balance or butter melted
• 1 teaspoon vanilla extract
• 1/2 teaspoon lemon extract (optional)
• 3 tablespoons sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup flour (I used white)
• 2 teaspoons poppy seeds
• 1 teaspoon grated lemon zest

Details

Servings 2
Preparation time 10mins
Cooking time 30mins
Adapted from theveganandthechef.com

Preparation

Step 1

In a small bowl mix together the flax egg and set it aside. In a different bowl mix together the almond milk, vinegar and lemon juice and let it sit for about 5 minutes or until milk is curdled.

In a large bowl or Kitchen Aid start to whisk together all of the wet ingredients (through sugar) whisk in the flax egg and milk.

Whisk in the rest of the ingredients, mixing well after each addition.

Heat a pan over medium heat and spray with cooking oil. Ladle on batter and cook for about 2 minutes per side or until golden brown. Make the pancakes in batches.

Top with Earth Balance/butter and maple syrup.

Instructions