Lemon Poppy Seed Pancakes

LEMON POPPY SEED PANCAKES 

If you love lemon poppy seed muffins and pancakes then this will be the breakfast of your dreams.

INGREDIENTS

WET INGREDIENTS

• 100 ml dairy-free milk
• 4 tbsp vegan yogurt
• 1 tsp vanilla extract
• 80ml maple syrup
• 2 tbsp vegetable oil
• Zest and juice of 1 medium lemon

DRY INGREDIENTS

• 200g self-raising flour, (or plain flour with 2 tsp baking powder + 1/2 tsp bicarbonate of soda)
• 1 1/2 tbsp poppy seeds

INSTRUCTIONS

1. Heat a dry frying pan on low heat. A small non-stick pan works best but uses your first try to assess if you need to add a small amount of oil.
2. Mix the dry ingredients together in a large bowl.
3. Stir in the wet ingredients until well combined and the texture is runny but thick.
4. Ladle approximately 1/4 cup of the batter onto the dry pan and cook for 20-30 seconds before carefully flipping onto the other side. Cook for another 20-30 seconds.
5. Repeat with the rest of the batter.
6. Serve with some vegan yogurt, extra zest or whatever other toppings you like and enjoy!

[adapted from WALLFLOWER KITCHEN]