STAY CONNECTED BETWEEN ISSUES – BRING RECIPES AND LOCAL FOOD STORIES STRAIGHT TO YOUR INBOX – JOIN FOR FREE
Naturally Vegan Lemon Poppy Seed Pancakes
[receipe_singel_video_post]
Photography by Alexa Soto for Edible San Diego
Ingredients
Makes 6-7 Pancakes
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon lemon zest (about the zest of 2 lemon)
- 1 ½ tablespoons poppy seeds
- pinch of salt
- 1 cup unsweetened almond milk
- 1 ½ tablespoons cane sugar
- 1 tablespoon coconut oil, melted, plus 1 teaspoon for pan
- Simple syrup, maple syrup, powdered sugar, or fresh berries for serving (optional)
Instructions
- In a large bowl combine flour, baking powder, lemon zest, poppy seeds and salt, mix together.
- Add in the almond milk, cane sugar, vanilla extract, and melted coconut oil; stir until well combined.
- Heat a large nonstick skillet over a medium heat and coat the pan with 1 teaspoon coconut oil.
- Scoop about ½ cup of batter (depending on how big you want the pancakes) and drop them into the pan. Allow to cook until small bubbles form on the top of the pancake and the edges begin to dry. Gently flip and cook for an additional 2 minutes, or until the pancakes are golden brown.
- Remove from pan and repeat until you have finished all the batter. Serve warm with a dusting of powdered sugar or syrup and fresh berries, if you like.
Alexa Soto
Alexa is the food photographer & recipe developer behind Fuelednaturally.net, where she shares vibrant, easy & delicious vegan recipes. She also loves to “veganize” classic favorites like pizza, wings, and even Alfredo pasta. Her goal is to always show that vegan food is JUST food! She spends her days testing recipes in the kitchen, working on her food styling/food photography, and running her small business Blissful Gatherings, a San Diego pop up event service that creates vegan meals using curated local San Diego produce. You can follow her work on Instagram at @alexafuelednaturally
