Vegan Lemon Poppy Seed Pancakes
Light, fluffy, and filled with just the right amount of lemon flavor with a hint of nutty poppy seeds. Tahini and aquafaba make this a vegan recipe that is the perfect spring morning meal that everyone will love!
Equipment
- Non-stick skillet or pancake griddle
Ingredients
- 7 ounces all-purpose flour
- 7 ounces unsweetened almond milk or milk of your choosing
- 6 tablespoons aquafaba, whipped
- 4 tablespoons tahini
- 2½ tablespoons Truvia Sweet Complete or granulated sugar
- 2 tablespoons lemon zest
- 2 tablespoons lemon juice
- 1 tablespoons poppy seeds
- 3 teaspoons pure vanilla extract
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 2 tablespoons extra virgin olive oil for skillet or griddle seasoning or neutral-flavored oil of your choice
Instructions
- Whisk or sift dry ingredients (flour, baking powder, baking soda, salt, and Truvia) into a small bowl.
- In a larger (medium) bowl, whisk together wet ingredients (milk, lemon juice and zest, tahini, and vanilla extract) until evenly incorporated.
- Slowly whisk the dry ingredients into the wet, until combined and no large lumps remain.
- Using either a hand mixer or stand mixer, whisk aquafaba on medium speed for 1-2 minutes, or until evenly frothy. There is no need to whip until stiff peaks form.
- Gently fold in the whipped aquafaba and poppy seeds until evenly combined.
- Scoop the batter onto the griddle or skillet. Flip the pancakes once they start to bubble in the center and the sides look a little sturdier than the center batter. This recipe creates 8 5-inch pancakes.
- Enjoy with pure maple syrup, or the topping of your choice!
Notes
Acceptable Substitutions:
- 2 whole eggs in place of aquafaba
- Melted butter in place of tahini
Nutrition
Serving: 2pancakesCalories: 300kcalCarbohydrates: 50gProtein: 8gFat: 9gSaturated Fat: 1gSodium: 1160mgFiber: 4gCalcium: 250mgIron: 2.8mg
Tried this recipe?Let us know how it was!