Vegan & Gluten Free Lemon Poppy Seed Pancakes
This lemony stack is golden and crisp on the outside and super fluffy and moist on the inside. My lemon poppy seed pancakes are inspired by my famous Super Moist Lemon Loaf with vegan cream cheese icing. These lemon poppy seed pancakes are like having your favorite dessert for breakfast! The best part, their easy, vegan, gluten free, and DELICIOUS!
Ingredients
Poppy Seed Pancakes
- ½ cup lemon juice
- 2 teaspoon baking powder
- 1 tablespoon poppyseeds
- 1 ½ cup unsweetened oat or almond milk
- ½ cup sugar
- 2 tablespoon melted vegan butter
- 2 cup gluten free or regular all purpose flour
Vegan Cream Cheese Glaze
- 2 tablespoon melted vegan butter
- 2 oz vegan cream cheese
- ¾ cup powdered sugar
Instructions
- In a large mixing bowl, mix your almond or oat milk, lemon juice, sugar, butter, and poppyseeds. Then, stir in baking powder.
- Mix in flour until combined. Set aside.
- Use an electric hand mixer or whisk to mix together vegan cream cheese glaze. Set aside.
- Heat a skillet or griddle to medium heat, be careful not to allow the pan to get too hot as the pancakes will burn
- Coat the pan with oil spray or vegan butter and scoop in about ¼ a cup of batter per pancake
- Once bubbles begin to form on the outside of the pancakes, flip and they should be golden browned. Continue until all of the batter is used. You should have about 18 pancakes.
- Option to serve your pancakes with vegan cream cheese glaze and enjoy!
Nutrition
Calories: 250kcalCarbohydrates: 40gProtein: 3gFat: 4g
Tried this recipe?Let us know how it was!
Maryann says
Can you use agave or maple syrup instead of sugar in this recipe?
Jillian Glenn says
Hi there! I haven't tried it but I don't see why not!