Gluten-Free Lemon Poppy Seed Pancakes (Vegan)
Sweet and zesty Gluten-Free Lemon Poppy Seed Pancakes! These light and fluffy vegan pancakes are allergy-free, full of bright and fresh lemon zest and nutty poppy seeds! Topped with a simple glaze, no syrup needed, this quick and easy healthy stack of pancakes is perfect for a spring or summertime breakfast or brunch!
- Prep Time: 5 Minutes
- Cook Time: 6 Minutes
- Total Time: 11 minutes
- Yield: 2-3 Servings 1x
- Category: Breakfast
- Method: Stove-Top
- Cuisine: American
Ingredients
Scale
- 1 Cup Gluten-Free All-Purpose Flour
- 1 Tsp Baking Powder
- 1/4 Tsp Baking Soda
- 1-2 TB Granulated Sweetener (or preferred granulated sugar)
- 1/4 Cup Unsweetened Applesauce (or Vegan Sour Cream)
- ½ Cup Unsweetened Non-Dairy Milk
- 2 Tsp Lemon Juice
- ½ Tsp Pure Madagascar Bourbon Vanilla Extract
- 1 TB Poppy Seeds
- 2 Tsp Lemon Zest
Lemon Glaze:
- 1/2 Cup Powdered Sweetener (or preferred powdered sugar)
- 3-4 Tsp Lemon Juice
- Poppy Seeds (optional, to top)
- Lemon Zest (optional, to top)
Instructions
- Mix together the non-dairy milk and 2 teaspoons of lemon juice. Set it aside while you prep the rest of the batter.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, and sweetener.
- Add the applesauce (or sour cream), vegan buttermilk, and vanilla to the bowl and mix together to form a mostly smooth, slightly thick pancake batter. Do not overmix.
- Gently fold in the lemon zest and poppy seeds.
- Heat a greased non-stick skillet over medium-high heat and once hot, drop ¼ cup of batter down for each pancake.
- Cook the pancakes for 3-4 minutes until you see small bubbles form on the surface and the edges begin to lift, before flipping and cooking the other side for an additional 2-3 minutes. Repeat the process as necessary for the rest of the batter.
- Make the lemon glaze by mixing together the powdered sugar and lemon juice. Add just enough lemon juice so that the glaze is slightly drippy.
- Drizzle the lemon glaze over your pancakes and sprinkle on additional lemon zest and poppy seeds, if desired.
Notes
- Keep your finished pancakes warm while you finish cooking the rest of the batter, preheat the oven to 200°F, and keep the pancakes warm in the oven on a baking sheet.
- To freeze your pancakes, let them cool completely on a wire rack, then wrap each pancake individually in wax paper and store them, flat and stacked in a freezer bag.
- To reheat leftover pancakes, pop them in the microwave or heat them in a toaster oven (or regular oven) at 350°F and allow the pancakes to evenly warm and the edges to crisp up.
Nutrition
- Serving Size: 2 Pancakes
Find it online: https://strengthandsunshine.com/lemon-poppy-seed-pancakes/
