I fully believe that weekends for sleeping in and delicious breakfasts. For me, sleeping in is normally just 8am, but it’s still nice to not wake up to an alarm! These vegan pancakes are perfect to make when you wake up late and want something sweet, but healthy, to enjoy with your coffee. They’re also great to make ahead and refrigerate for busy weekday mornings because they reheat well in the microwave (or toaster)!
When I was first transitioning to being vegan, the first thing I did was stop buying animal-based products. I finished the remaining eggs I had left in the fridge and didn’t buy anymore. Soon after, I started craving homemade pancakes. Most pancake recipes call for milk and eggs. I easily replaced regular milk with almond milk, but discovered that eggs were important for texture. I searched and searched for a vegan pancake recipe, but most were gummy and flat. After many failures, I finally found a delicious, plant-based recipe that tasted just as good as any non-vegan recipe!
This recipe was inspired by a recipe from Elephantastic Vegan. Her recipe is awesome and the pancakes turned out delicious ever time I made them. https://www.elephantasticvegan.com/vegan-pancakes-no-eggs-dairy/
These pancakes have banana as an egg replacement and sweetener. It only uses a small amount of oil, unlike most recipes I found. They are not too sweet and are fairly low calorie at only 300 calories for 3! The lemon flavor is subtle, but delicious, and the poppy seeds add a nice variation in texture.
If you’re not a fan of lemon poppy seed flavored things, feel free to omit the lemon and poppy seed. These are great plain, with blueberries, or with chocolate chips!
If you’re a breakfast fanatic like myself, you need to try this recipe. These are the fluffiest vegan pancakes I’ve managed to make in my kitchen. I really hope you enjoy them.
If you’re looking for a simpler weekday breakfast recipe, check out my oatmeal recipe.
Fluffy Lemon Poppy Seed Pancakes
- 1 Banana preferably ripe
- 3/4 cup + 2 tbsp Almond milk or Oat milk
- 1 tsp Maple Syrup
- 1 tsp Oil
- 1 1/2 tbsp Lemon Juice
- Lemon zest from 1 lemon
- 1 cup Flour
- 1 tbsp Poppy Seeds
- 2 tsp Baking Powder
- Heat pan on medium heat.
- Mash up banana with a fork.
- Add wet ingredients and mix with fork.
- Add in lemon zest, flour, poppy seeds, and baking powder. Mix again with fork.
- Spray pan and spoon batter onto pan.
- Cook until bubbles appear on top of pancake then flip.
- Cook on other side until golden brown.
- Serve with maple syrup or homemade blueberry syrup!