Lemon Poppy Seed Pancakes (GF & Vegan)
by: claire cary
These lemon poppyseed pancakes are fluffy, gluten free and also happen to be vegan! They're fancy enough for weekends, but simple enough for a busy weekday morning.
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6
Ingredients
- 1 cup oat flour
- ½ cup blanched almond flour
- ¼ cup arrowroot powder/starch
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tbsp poppy seeds
- ½ cup apple sauce
- ¾ cup almond milk
- Juice from 1 large lemon
- 2 tbsp maple syrup
- 1 tsp vanilla
- 1 tsp lemon zest or more to taste
- 1 flax egg or regular egg
Instructions
- Prepare the flax egg by combining 1 tbsp ground flax with 2.5 tbsp water and set aside. Skip if using a regular egg.
- Add the oat flour, almond flour, arrowroot powder, baking powder, baking soda, and poppy seeds to a large bowl and mix well.
- Add in all remaining ingredients including the flax egg (once it has thickened-takes about 5-10 minutes) and mix well.
- Heat a skillet or griddle on medium heat (greased if needed), and add 1/3 cup of batter.
- Let cook on each side for about 2 minutes or until bubbles start to form around the edges.
- Repeat until all batter has been used. Serve with fresh berries, maple syrup or coconut whipped cream!
Notes
The batter will thicken slightly as it sits. Add more liquid if needed to thin it out, just a few tbsp at a time.
These pancakes will store well in the fridge for 2-3 days or in the freezer for 2 weeks. Just pop them in the toaster or reheat on the stove.
You can sub the flax egg for a real egg if not vegan.
Serving: 1pancake / Calories: 166kcal / Carbohydrates: 19g / Protein: 6g / Fat: 8g / Fiber: 3g / Sugar: 3g
