Single Serve Vegan Lemon and Poppy Seed Pancakes – Quick and easy to make, these Lemon and Poppyseed (or Chia Seed) Pancakes use simple ingredients you already have in the fridge and pantry for a delicious breakfast or brunch. Gluten free, healthy, refined sugar free, clean eating friendly, egg free, dairy free and makes one single serving. Top with maple syrup, butter, cream cheese or whatever you fancy!
Click to pin this recipe on Pinterest!
Click to pin this recipe on Pinterest!
Let’s be real. Pancakes rarely happen at our house.
Sure the idea is lovely. But clumsy me, in front of a stove, flipping piping hot batter when I’ve just woken up? Probably not such a great idea 😜
But sometimes, I wake up and decide pancakes NEED to happen - and that’s when you get recipes like this.
You see, I woke up and decided that lemon poppyseed pancakes should be a thing and should be a thing RIGHT THIS SECOND, so I got to work.
And ohhh mama, are these pancakes good 😍
Not only are they gluten free and vegan, they’re made with ingredients you probably already have in the pantry, so you can just whip them up and eat away.
Don’t have poppyseeds? Don’t like poppy seeds? No problem! We’ve also been making them with chia seeds to add a little extra nutrients - or you can leave them out altogether.
So let me share the recipe with you! >>
Yield: serves 1
Single Serve Vegan Lemon & Poppy Seed Pancakes
Single Serve Vegan Lemon and Poppy Seed Pancakes – Quick and easy to make, these Lemon and Poppyseed (or Chia Seed) Pancakes use simple ingredients you already have in the fridge and pantry for a delicious breakfast or brunch. Gluten free, healthy, refined sugar free, low fat, clean eating friendly, egg free, dairy free and makes one single serving. Top with maple syrup, butter, cream cheese or whatever you fancy!
Click to pin this recipe on Pinterest
Click to pin this recipe on Pinterest
prep time: 5 Mcook time: 10 Mtotal time: 15 M
ingredients:
- 1/2 cup (60g) gluten free plain flour
- 1 tsp baking powder
- Juice and zest of half a lemon
- 1/4 cup milk (we used almond milk)
- 1-2 tsp poppy seeds (or chia seeds if you don't have/like poppy seeds)
- 2 tbsp (30g) unsweetened applesauce
- Pinch of salt
- Optional: Maple syrup, to sweeten your batter to taste (we use 1-2 tsp)
instructions:
How to cook Single Serve Vegan Lemon & Poppy Seed Pancakes
- Heat a non-stick pan over a low to medium heat and lightly grease with coconut oil or melted butter (for a non vegan/dairy free version).
- In a mixing bowl, add all of your pancake ingredients and mix until combined.
- Spoon your batter onto your preheated pan, cooking until bubbles form on the top and the bottom is golden, then flipping your pancake and cooking the other side until both sides are golden and your pancakes are cooked through.
- Continue until all of your pancake batter is used up.
- Serve immediately with toppings of your choice (see notes for what we like!)
NOTES:
We like to top these pancakes with a cream cheese "frosting". Simply mix 1-2 tablespoons of cream cheese with a drizzle of maple syrup and some lemon zest. Put this frosting on top of your pancakes and sprinkle on some extra poppy seeds or chia seeds.
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But tell me,
How often do you make (or eat!) pancakes?
I'd love to be that person who had their life together and made pancakes every week - but that's just not me. Maybe one day!
I'd love to be that person who had their life together and made pancakes every week - but that's just not me. Maybe one day!
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