Best case scenario, summer is offering you a little time to relax. Second best case scenario, the weekend is allowing you a little time for relaxing. Third best case scenario, you’ve got a day or two off sometime this week for a relaxing morning. I’d like to think that relaxing mornings = pancake breakfasts, but in my case, relaxing mornings probably mean sleeping in (like waaay in…)
No matter when your lazy morning happens to fit into your schedule, I hope you’ve got one coming up soon. Today’s recipe is perfect for a lazy morning (and by lazy I mean you’ve got time to spare, not that you’re feeling lazy – in which case I’d probably suggest just drinking too much coffee and eating some toast. I’m sorry, my “I-don’t-want-to-do-a-damn-thing” mornings are quite simply, not pretty.)
So, back to today’s recipe: lemon poppy seed blueberry pancakes!! Yes!! This is my favourite combo of combos, lemon poppy seed + blueberry pancakes. Ugh, so good!
Fluffy vegan pancakes studded with ripe summer blueberries, lemon zest, and itty-bitty poppy seeds. Top these delightful, slightly sweet pancakes with the usual: vegan butter and heaps of pure maple syrup.
This post is sponsored by Silk. We love Silk for providing a delicious variety of non-dairy plant milks, from your typical soy and almond milks to cashew, coconut, and non-dairy milk blends! All opinions and text are my own.
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Lemon Poppy Seed Blueberry Pancakes
Yield 6 -7 pancakes
Fluffy vegan lemon poppy seeds pancakes studded with sweet blueberries.
- 1 cup + 2 tbsp (155g) all-purpose flour
- 1 1/2 tbsp baking powder
- 1/2 tsp sea salt
- 2 tbsp lemon zest (approx. 2 lemons worth)
- 2 tbsp poppy seeds
- 1/2 cup fresh or frozen blueberries
- 1 tbsp melted coconut oil
- 1 cup Silk Vanilla Soymilk
- 1 tbsp lemon juice
- 1/4 cup sugar
- Preheat a nonstick frying pan over medium heat.
- Mix together flour, baking powder, and sea salt. Stir in the lemon zest, poppy seeds, and blueberries.
- Add the lemon juice to the vanilla soy milk. Set aside for 5 minutes.
- Stir sugar into the vanilla soy milk + lemon juice.
- Stir the melted coconut oil into the dry ingredients.
- Add the soy milk/lemon juice/sugar to the dry ingredients. Use a fork to mix well, until there are no lumps in the batter.
- Spoon 1/4-1/3 cup of the batter onto your preheated pan. Cook the first side for about 1-2 minutes - until the edges appear dry and cooked. Always flip the pancake before dry spots begin to form on the tops of your pancakes.
- Flip and cook for another 1-2 minutes.
- Store the cooked pancakes in a single layer on the racks in your warm oven - this will keep them warm but not soggy.
- Continue cooking the pancakes until all the batter is used up. Makes about 6-7 pancakes.
For best results, use a food scale to weigh out the flour. (If you do not have a food scale, please refer to How to Measure Flour.)Serve with vegan butter and maple syrup.