Vegan & Gluten-Free Lemon Poppyseed Pancakes
Ingredients
Berries
-
2
cups
sliced strawberries
-
2
tablespoons
coconut palm sugar
-
½
lemon
juice
-
¼
teaspoon
vanilla extract
Pancakes
-
1
cup
non-dairy milk
-
1
teaspoon
lemon juice
-
½
cup
rice flour
-
2
tablespoons
rice flour
-
¼
cup
sorghum flour
-
¼
cup
arrowroot powder
-
¼
cup
cornmeal
-
2
teaspoons
baking powder
-
1
lemon
zest
-
1
tablespoon
poppy seeds
-
¼
cup
melted extra virgin coconut oil
-
3 ½
tablespoons
maple syrup
-
½
teaspoon
vanilla extract
Instructions
- Combine sliced strawberries with coconut sugar, lemon juice, and vanilla; let sit to macerate.
- Mix non-dairy milk and lemon juice; set aside to curdle.
- In a large bowl, combine rice flour, sorghum flour, arrowroot powder, cornmeal, baking powder, lemon zest, and poppy seeds.
- Add melted coconut oil, maple syrup, vanilla extract, and the non-dairy milk mixture to the dry ingredients; mix until combined.
- Heat a skillet over medium heat and brush with coconut oil.
- Pour ¼ cup portions of batter onto the skillet; cook until bubbles form and edges look dry, then flip and cook until golden.
- Serve warm topped with the macerated strawberries and a dollop of vegan yogurt if desired.
Nutrition Facts (estimated)
Servings
2-3
Calories
250
Total fat
10g
Total carbohydrates
36g
Total protein
4g
Sodium
20mg
Cholesterol
0mg
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