Weekdays I only have time to drink freshly squeezed juices and herbal or yogi tea for breakfast. At work I eat fruits until lunch. I love weekends when we have time to make proper breakfast and we can laze around for a while. Last time I made Alkaline Sisters’ vegan pancake. This is a similar version, I only changed a few ingredients.
Vegan Lemon-Poppy Seed Pancake
Ingredients (makes 8 pancakes)
– 1 and 1/4 cup whole grain spelt flour and white spelt flour mix
– 3 tablespoons ground almond
– 1 tablespoon poppy seeds
– 1 and 1/2 tablespoons aluminium free baking powder
– 1/2 vanilla bean, split and seeded
– 1 organic lemon’s zest
– 1 cup oat milk
– 2 tablespoons sunflower oil
– 1 tablespoon agave syrup
– pinch of salt
– coconut oil for the pan
Method
In a bowl mix together the dry ingredients: flours, almond, poppy seeds, baking powder and salt. In another one mix together the wet ingredients: oat milk, oil, agave syrup, vanilla and lemon zest. Give each mixture a stir then add the wet to the dry combining just until mixed. Set aside for 5 minutes to allow batter to rise. Prepare a non-stick pan with 1/4 teaspoon coconut oil on medium heat. Spoon batter into pan, forming 2 small pancakes. Cook until lightly brown on the bottom. Turn and brown the other side. Serve with lemon wedges and agave syrup.
