Lemon "Buttermilk" Poppy Pancakes (vegan, gf)

reading time: 2 min




Sometimes i love to indulge in a rich chocolate overdose *, but right now i'm in the mood for something light. Fresh. Fluffy. Airy. So i thought i'd whip up these lemon and poppy pancakes that seem such a British thing to make :)  

Make sure to use real lemons as opposed to bottled lemon juice! Contrasting the tartness of the lemons with the sweetness of sugar and vanilla, this pancake recipe is a perfect balance and slightly less filling. Superb for a summery Sunday.

So fresh, so clean, so healthy!

* If you do fancy that at the moment, I just updated my recipe for No bake Chili Chocolate Brownies that are super chocolaty, fudgy and not too spicy!

LEMON "BUTTERMILK" POPPY PANCAKES

Preparation time: 25 mins
Main ingredients: flour, poppy, lemon
difficulty level: easy
makes: 10 medium-small pancakes
suitable for: vegan, lactose-free, gluten-free, nut-free, low-fat

Ingredients

Pancakes
1 cup whole rice flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp vanilla
2 tsp poppy seeds
1 tsp organic lemon zest
2 tbsp chia seeds (+ 6 tbsp water)
2 ripe bananas
8 tbsp soy milk
10 tbsp vanilla soy yoghurt (or plain soy yoghurt)
6 tsp lemon juice (or you could sub partly for apple cider vinegar)
pinch of cinnamon
pinch of salt  

Toppings
lemon slices
vanilla soy yoghurt (optional)
lemon zest (optional)
brown sugar OR coconut blossom sugar OR icing sugar (optional)




Instructions

First, mix the soy milk with the lemon juice (or apple cider vinegar - i saw this in many vegan buttermilk recipes, but i'm not sure if it tastes as good as lemon juice) to prepare the vegan buttermilk. Set aside and allow it to curdle.

For the chia eggs: Grind 2 tbsp chia seeds in a coffee grinder or a blender, and mix them with 6 tbsp water. Stir the mixture and allow it to thicken. 

In a separate bowl mix rice flour, baking powder, baking soda, salt, cinnamon and poppy seeds until evenly proportioned. Mash the bananas by hand or in a blender. Mix the banana, chia egg, vanilla soy yoghurt and buttermilk together, and add to the dry ingredients. Whisk until smooth and evenly combined. 

In a non stick frying pan on medium heat, fry your pancakes for one or two minutes on each side.

Once the pancakes are all nice and fluffy, pile them up into an instagram-worthy stack and add your favourite toppings! I sliced lemons and placed them on top of the pancakes. So while eating you could squeeze a bit more juice where needed! You could also add some lemon zest and caster sugar (or any other sort of sugar) for a lovely light dusting. Or you could do it like i did and spread each pancake with a layer of vanilla soy yoghurt, yum! So light and fluffy!

Enjoy :)


Maisy



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