Lemon & Poppy Seed Pancakes

Lemon & Poppy Seed Pancakes

Serves 2


  • 125g (4.4 oz) plain flour
  • 1 tbsp baking powder
  • 2 tbsp sugar
  • ½ tsp salt
  • 235ml (8fl oz) oat milk
  • 1 tbsp apple cider vinegar
  • Zest of 1 lemon
  • ½ lemon, juiced (chop the other half and use as topping
  • 1 tsp poppy seeds
  • Coconut oil, for frying (or you can use melted margarine.)


  1. Sieve dry ingredients into a large bowl
  2. Add wet ingredients and lemon zest and whisk until there are no lumps
  3. Heat coconut oil in a frying pan and fry pancakes one at a time until golden/brown on each side.
  4. Serve with maple syrup, lemon juice and banana.

Recipe by Eleni McCallum, @veganella.nz