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Title : Yummy Vegan Lemon & Poppyseed Pancakes
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Yummy Vegan Lemon & Poppyseed Pancakes

I have not shared many recipes this year on my blog. I am sorry. I guess you could say I have been busy! My twins are now 9 months old and both crawling. I spend my days changing nappies, preparing food, cleaning said food from the floor, hanging clean laundry, folding laundry and putting toys away. But I love it! 

To add to the crazy busy life I already have; I am going to study a Master of Nutrition with Deakin University online starting in July! I am starting with 2 units and will probably take around 3 years to finish it! I am so excited to become a qualified nutritionist! I am also looking forward to studying again. I never thought I would say that! 

After quite a few trials of different vegan, gluten free, healthy pancakes recipes with some hits and fails I have found the perfect pancake recipe inspired by Cookieandkate's pancake recipe.

It is vegan but I have yet to try this recipe with GF flour. I love love love lemon & poppyseed cake and it tastes amazing in those pancakes. They were a big hit with my husband, my sister and the twins. (They tried a tiny piece of mine and some sugar free ones made specifically for them.) I have also made them using self raising wholemeal flour and they were perfect.

This simple vegan pancake recipe can easily be customised to your taste; remove the lemon & poppy seeds, add berries, add chocolate chips, add banana, or keep them natural with just maple syrup drizzled on top.

 Recipe for vegan lemon & poppyseed pancakes: 

Makes 8 pancakes. 

• 1 cup of wholemeal wheat flour (also works with spelt or buckwheat flour);
• 1 tbsp baking powder;
• 1 cup of almond milk;
• 2 tbsp of maple syrup or sugar of choice;
• 1 tsp of vanilla powder;
• 1 tsp of cinnamon;
• 2 tbsp of poppy seeds;
• zest of 1 lemon;
• pinch of salt;
• lemon juice & maple syrup for topping;
• coconut oil spray for cooking;
• Optional: coconut yogurt on top. 

1. In a bowl, mix the flour, baking powder, cinnamon & vanilla;
2. Add the almond milk and maple syrup and stir it together;
3. In a pan, spray some coconut oil;
4. Once hot, scoop some batter to make the pancakes & turn the heat down;
5. Flip them after 2-3 minutes;
6. Repeat until all the pancakes are made and serve with lemon juice & maple syrup;

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