Pancakes are great any time of the year, but especially good when the weather gets cooler in the autumn. Just about everyone likes them and they are great for any meal of the day. One of my favorite flavor combination in desserts is lemon poppy seed, so I knew that it would be great in pancakes.
Start by combining the plant based milk and the vinegar and let it sit for five minutes. This is a great way to get the taste of buttermilk in baking. As you can see, there aren’t a lot of ingredients in these pancakes.
Now it’s time to whip the aquafaba. Aquafaba is the liquid in which legume seeds such as chickpeas have been cooked. I know it seems weird to use that in pancakes, but it adds so much air and lightness to the pancakes. Fold the aquafaba into the rest of the ingredients carefully so it doesn’t deflate it. Cook them on a griddle and serve right away.
Lemon Poppy Seed Pancakes (Vegan)
Fluffy & delicious
- 1 Cup Plant Based Milk
- 1 Tbsp + 1 tsp Vinegar
- 1 Cup All Purpose Flour
- 1/2 tsp Baking Powder
- 1/4 tsp Baking Soda
- 2 Tbsp Poppy Seeds
- 1 1/4 Cups Whipped Aquafaba (water from chickpeas)
- 1 tsp Vanilla
- 1 Cup Icing Sugar
- 4 Tbsp Lemon Juice
- 2 tsp Poppy Seeds
Combine the milk and the vinegar. Let it rest for 5 minutes.
Combine the dry ingredients and mix well.
In a stand mixer, beat the aquafaba for 5 minutes or until it forms soft peaks.
Stir the milk mixture and the vanilla into the dry ingredients. Fold in the aquafaba. DO NOT OVERMIX.
Over medium low heat, scoop around 1/2 cup of batter onto a lightly greased griddle for 3-5 minutes. Flip once the bubbles stop filling around the edges. Cook for another 3-4 minutes.
Combine the glaze ingredients together; add more lemon juice if needed. Top a small amount over warm pancakes.