Vegan Lemon Poppyseed Pancakes

Step 1

In a blender, combine the almond milk, lemon juice & zest, oats, applesauce or banana, maple syrup, baking powder, kosher salt, and vanilla.

Step 2

Blend for 30 seconds until the oats are broken down and smooth. Stir in the poppy seeds. Let the batter stand for 5 minutes to thicken up while you heat the skillet or griddle pan.

Step 3

While the batter thickens, heat up a skillet or griddle pan to medium heat. Once pan is hot, add a bit of coconut oil to grease the pan, and then add 1/4 cup of batter to the pan. Cook for 2 minutes or until the edges look cooked, before flipping gently, and cooking for another 1-2 minutes, or until golden brown. Repeat until all of the batter is gone, adding more coconut oil between each pancake if needed. If you’re using a griddle or large pan, you can do more than one at a time.

Step 4

Serve warm, with yogurt, lemon curd, maple syrup, fruit, and/or nut butter!

Step 5

If saving for later, store wrapped in plastic wrap in the refrigerator. Reheat in the microwave for 15 to 30 seconds.