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Fluffy vegan lemon poppy seed pancakes. 🥞🍋

by @plantbasedrd .

3/4 cup unsweetened plant milk
Juice from one large lemon (about 3–4 tbsp of lemon juice)
Zest from one large lemon
1 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 tbsp poppy seeds
1/4 cup unsweetened plant based yogurt
1/4 cup maple syrup
1 tsp vanilla extract

In a small bowl create a “buttermilk” mixture by combining milk, lemon zest and juice and set aside. Combine all remaining dry ingredients in a medium mixing bowl and whisk well. Add in the yogurt, maple syrup, vanilla, and “buttermilk” mixture and whisk into the dry ingredients until a batter forms. You do not need to make the batter perfectly smooth or lump free. Preheat a greased griddle to medium heat and spoon 1/4 cup of the batter on to your griddle and cook the pancake for 3-4 minutes or until golden before flipping to the other side to cook for about 2-3 minutes or until golden. Repeat this process with the remaining pancake batter. Once done cooking, serve as desired.

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