A salute to all of you for choosing vegan and become a part of planet saviour.

Welcome foodies…

How are you all...? Have you tried the “overnight oats”…? How was it..?

Here, we're back with another super delicious recipe of “Lemon Poppy Seed Pancakes”. It is not only delicious, but it’s protein-dense, gluten-free, and refined sugar-free, too! This protein pancake is not only simple in cooking, but it will keep you full all morning.

These fluffy vegan pancakes will please the entire family and fill their bellies with rich, appetizing food.

So, get ready to indulge in a mouth-watering, nutrient-packed breakfast to reform your meal-plans…!!

To make these delicious vegan lemon poppy seed pancakes, this is all you need -

Ingredients:

• 200 g All-purpose flour or you can take whole grain flour too
• 4 tbsp Plant-Based Yoghurt
• Juice and zest of 1 medium lemon
• 1 ½ tbsp poppy seeds
• 1/3rd cup Maple Syrup as it will balance the tangy flavour of the yoghurt and lemon
• 100 ml Soy milk, or you can take any plant-based milk
• 1 tsp vanilla extract
• 2 tsp baking powder
• ½ tsp soda
• 2 tbsp vegetable oil

To make fluffy vegan pancakes follow step by step the following process:

• In a bowl, combine milk and lemon juice to make a “buttermilk” mixture and set aside.
• Add flour, poppy seeds, baking soda, and baking powder to a medium mixing bowl and whisk ingredients to combine.
• Now, add yoghurt, maple syrup, lemon juice, zest, vanilla, and milk into the dry mixture and slowly whisk together until well combined, and the texture is runny but thick.
• Heat a small non-stick pan.
• Scoop approximately ¼ cup of the batter onto the preheated pan and cook until golden on the bottom, then flip and cook for the same time until fully cooked.
• Repeat with the rest of the batter.

Now your fluffy, sweet, and absolutely delightful lemon poppy seed pancakes are ready…

Delicious served with some vegan yoghurt, extra zest, or squeeze of lemon. You can also customize your topping as per your liking.

Topping ideas:

Experiment with whatever toppings you like.

• Add fresh berries and maple syrup. You may also try shredded coconut, or coconut cream.
• Blueberries are also delicious with these pancakes, especially blueberry jam!

These pancakes taste best when freshly made. However, you may refrigerate leftovers for 2-3 days and reheat them in a pan, toaster, or toaster oven when ready to serve.

Special tips:

• Pancakes are always easy, but the most important rule for light, fluffy, tender pancakes is to never overmix the batter. The batter should still have some visible lumps.
• Use medium heat to cook your pancakes.
• When it comes to flipping, wait until bubbles have formed and begin the pop, and the edges look dry before you flip. Flipping too often can cause them to deflate and result in a denser pancake texture.

Hope you will enjoy it…

Please share your reviews in the comment section and share the yummy pictures, too!

We will come up with tastier and more nutritious, plant-based recipes in our next blogs.

Would love to see you again soon, till then

Stay Healthy, Stay Vegan!!