Tomorrow is Shrove Tuesday AKA Pancake Day and I’ve had this recipe in my head for weeks – so glad to finally make it and share it with you all! IT’S SO GOOD.
If you love lemon poppy seed muffins and pancakes then this will be the breakfast of your dreams.
One of the great things about pancakes, as if there aren’t tons of great things about pancakes, is that they are super quick to cook so if you’ve got a craving for a lemon poppy seed muffin but are impatient and lazy, like me, then these are a good substitute.
The batter contains plenty of lemon zest, lemon juice and some poppy seeds but I also like to load up some extra lemon zest and seeds on top, along with a few dollops of vegan yoghurt and maple syrup. Pure heaven.
You could also serve it with some lemon curd, marmelade, coconut cream or whatever you fancy.
Look at the fluffiness.
I’ll be making these again tomorrow and hope you will be inspired to make them too! Remember to tag me on social media or with #WallflowerKitchen so I can see your creations.
- 100 ml dairy-free milk
- 4 tbsp vegan yoghurt
- 1 tsp vanilla extract
- 80ml maple syrup
- 2 tbsp vegetable oil
- Zest and juice of 1 medium lemon
- 200g self-raising flour, (or plain flour with 2 tsp baking powder + 1/2 tsp bicarbonate of soda)
- 1 1/2 tbsp poppy seeds
Heat a dry frying pan on a low heat. A small non-stick pan works best but use your first try to assess if you need to add a small amount of oil.
Mix the dry ingredients together in a large bowl.
Stir in the wet ingredients until well combined and the texture is runny but thick.
Ladle approximately 1/4 cup of the batter onto the dry pan and cook for 20-30 seconds before carefully flipping onto the other side. Cook for another 20-30 seconds.
Repeat with the rest of the batter.
Serve with some vegan yoghurt, extra zest or whatever other toppings you like and enjoy!