Ben made these pancakes for breakfast this morning and… WOW! They were so dang good. I love how the pancakes themselves aren’t sweet but when you add a little maple syrup they just sing. The lemon is strong but perfectly balanced. Enjoy!
2 Tbs Sugar
2 Tbs Fresh lemon zest
2 C Whole wheat or white flour (the original recipe calls for white, but I did whole wheat and they were great!)
2 tsp Baking powder
1 tsp Baking soda
1 tsp Salt
2 C Plain plant milk
2 Tbs Apple cider vinegar
2 eggs worth The Vegg or other egg replacement (flax seeds would work fine here)
2 tsp Vanilla
2 Tbs Fresh lemon juice
4 Tbs Earth Balance, melted
2 Tbs Poppy seeds
Maple syrup for serving
In a small bowl combine granulated sugar and lemon zest. Rub together with your fingers until sugar is fragrant. Set aside.
In a large bowl, whisk together flour, baking powder, baking soda, and salt. Stir in the lemon sugar. Set aside.
In a separate bowl, whisk together milk and apple cider vinegar to make ‘buttermilk.’ Let sit for 5 minutes.
In a blender, combine ‘buttermilk,’ egg substitute, vanilla, lemon juice, and melted Earth Balance. Pour the wet ingredients all at once into the dry ingredients. Add the poppy seeds and stir to combine. If a few lumps remain, don’t worry about it. Let the batter rest for 10 minutes while your griddle/pan heats.
Grease the griddle or pan over medium heat. Dollop batter onto hot griddle or pan. For small pancakes, I use about 2 tablespoons for each pancake. For larger pancakes, I use about 1/4 cup of batter. Cook until golden brown on the bottom and and bubbling on top. Flip once and cook until golden brown on each side.
Place cooked pancakes on an oven-proof plate and place in a warm (about 150 degrees F) oven until all pancakes are cooked and ready to serve. Serve with maple syrup.
Recipe thanks to:
Joy the Baker