When the land gives you lemons, make the most of it. I love lemon poppy seed anything, cake, muffins, pancakes and consider myself very lucky to be able to go outside and pick some lemons in the middle of winter. Magic.
These vegan pancakes are not only super easy and quick to make but also high in protein as they are made of tofu. It’s a perfect plant-based breakfast and a delicious treat, ready in 15 min.
🍽 Serves 2
🕘 15 minutes
Ingredients
1 block silken tofu (300g)
1 tsp vanilla extract
1 cup plant-based milk
1/3 cup raw sugar
1-2 Tbsp lemon juice
1 Tbsp olive oil
1 cup plain flour
1 tsp baking soda
½ tsp salt
1/3 cup poppy seeds
Zest from 2 medium lemons
Vegan butter to fry
Instructions
Prepare the ingredients.
In a food processor, place silken tofu, plant-based milk, raw sugar, lemon juice, vanilla essence, and olive oil.
Grate the zest from the lemons.
Sift the flour onto a bowl, add baking soda, salt and poppy seeds. Mix well.
Pour the wet ingredients into the bowl, add lemon zest and combine.
Heat the frying pan to medium, melt the butter and pour one ladle of the pancake mix.
Fry on medium-low heat and flip when bubbles begin to form. Fry for another 2-3 minutes.
Serve with blueberries, maple syrup/whipped coconut cream.
Enjoy! 💚
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