Although we’ll still have minus temps and snow in our future, February is coming to a close which means spring is on the way. I’ve been thinking about lemon poppy seed dishes lately and decided on making a batch of lemon poppy seed pancakes for our Sunday morning feast.
We’re a big fan of fluffy pancakes especially during relaxing Sunday mornings and today felt like a great day for some extra zest.
I love topping these off with a bit of a blueberry compote, coconut yogurt, shredded coconut some extra lemon zest and of course our local maple syrup. Speaking of which, it’s almost time for the local sugar shacks to tap the trees and start making this liquid gold! We’re lucky to have found Ferme Patry, a cabane a sucre (and strawberry and pumpkin patch) not too far from home and can pick up a bunch.
Vegan Lemon Poppy Seed Pancakes
- 2 cups all-purpose flour
- 2 tbsp sugar
- 2 tbsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground flaxseed
- 3 tbsp poppy seeds
- 1/2 tsp salt
- 2 cup oat milk room temperature
- 1 juice from one lemon
- 1 zest of one lemon
- 3 tbsp coconut oil melted and cooled
- Preheat oven to 200 degrees. Set a wire rack on a baking sheet and place in oven.
- In a medium sized bowl, mix oat milk and lemon juice and set aside for 5 minutes. Add coconut oil.
- In a large size bowl, whisk flour, sugar, baking powder, baking soda, ground flaxseeds, poppy seeds, and salt together. Make a well in the centre of the dry mixture and add wet mixture including lemon zest. Whisk together until combined – don't overmix, some small lumps are ok.
- Heat pan over medium heat with a little oil. Scoop 1/4 cup of batter onto pan and cook the first side for about 2-3 minutes, until the edges are set and bubbles on surface are beginning to break.
- Flip and continue to cook until second side is golden. Repeat with remaining batter.
- Transfer finished pancakes to wire rack in the oven.
- Serve and top with your favourites! Mine include lemon zest, blueberries, coconut yogurt, flaked coconut and maple syrup.