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–+ servings
stack of vegan lemon poppy seed pancakes with maple syrup pour
Melanie Lorick

Vegan Lemon Poppy Seed Pancakes

5 from 2 votes
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!
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 people
Course: Breakfast
Cuisine: American
Calories: 281
Ingredients Equipment Method Nutrition Notes

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
  • ½ 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

Equipment

  • Non-stick skillet or pancake griddle

Method
 

  1. Whisk or sift dry ingredients (flour, baking powder, baking soda, salt, and Truvia) into a small bowl.
  2. In a larger (medium) bowl, whisk together wet ingredients (milk, lemon juice and zest, tahini, and vanilla extract) until evenly incorporated.
  3. Slowly whisk the dry ingredients into the wet, until combined and no large lumps remain.
  4. 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.
  5. Gently fold in the whipped aquafaba and poppy seeds until evenly combined.
  6. 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.
  7. Enjoy with pure maple syrup, or the topping of your choice!

Nutrition

Serving: 2pancakesCalories: 281kcalCarbohydrates: 32gProtein: 6gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gSodium: 897mgPotassium: 105mgFiber: 5gSugar: 1g

Notes

Acceptable Substitutions: 
  • 2 whole eggs in place of aquafaba
  • Melted butter in place of tahini 
 

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