A fresh, fabulous and oh-so-tasty classic. Despite my boyfriend being an avid chocolate and peanut butter lover he swears by lemon poppyseed as his favourite pancake flavour. And honestly, trying this recipe you can see why! Give it a go and let me know what you think by snapping a photo and tagging me @mealsbymiri on Instagram, I love seeing your creations!
Ingredients:
50g all purpose flour
40g whole wheat flour
15g vegan vanilla protein powder
½ tsp baking powder
¼ tsp baking soda
15g sugar
12g poppy seeds
170g plant based milk
20g lemon juice
Method:
Mix your flours, protein powder, baking powder, baking soda, sugar and poppy seeds well in a bowl. Add lemon juice to the milk and leave for a few minutes to curdle. Add this to the dry mix and whisk gently to combine. Be careful not to overmix, a few lumps are okay just ensure there are no large dry spots in the batter. Leave to rest for a few minutes while heating a non-stick pan to medium high heat. Add some oil if needed and spoon in about ⅕-⅙ of the batter per pancake. Flip once the edges start to set and small bubbles form on top. Cook until golden on both sides, serve with maple syrup, coconut yoghurt and berries.
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