Whole Wheat Vegan Lemon Poppy Seed Pancakes

Ages ago {aka back in 2012} Miss G and began making these whole wheat lemon poppy seed pancakes and they’ve been a favourite ever since.  Grae absolutely LOVES them, as do I – and that’s saying a lot because I’m not much of a breakfast food person if I’m being honest.  BUT – give me something something lemony and not too sweet and I’ll happily eat it any time of the day.

The one thing that has changed about our beloved lemon poppyseed pancakes over the years is how we now make them.  We now do 100% whole wheat flour instead of part whole wheat and part white, we’ve made them extra lemony with the addition of fresh squeezed lemon juice, AND we now make them completely vegan {whoop whoop!}

And despite all the changes, they’re still pretty much how they’ve always been…  Not overly fluffy, but tender, super lemony and seedy, and just a little bit sweet. And SO GOOD.

Whole Wheat Vegan Lemon Poppy Seed Pancakes

• 2 tablespoons of ground flax seed
• 6 tablespoons of warm water

• 2 cups of plant milk
• 2 tablespoons of white vinegar

• 2 1/4 cups of wholewheat flour
• 1 teaspoon of baking powder
• 1 teaspoon of baking soda
• 1 teeny tiny pinch of sea salt
• 1/3 cup of poppy seeds
• zest of 4 large lemons

• juice of 2 lemons
• 1/4 cup of pure maple syrup
• 1 tablespoon of your favourite liquid oil
• 1 teaspoon of pure vanilla

Add the ground flax seed and warm water to a small bowl and stir.  Set aside to thicken.

Pour your plant milk into a measuring cup and add the vinegar.  Stir and set aside to curdle.

Measure out all dry ingredients into a large mixing bowl and mix well. Add the lemon zest and stir again.

In a separate bowl, add all of the wet ingredients, including the ground flax seed mixture and the plant milk.

Add the wet ingredients to the dry ingredients and gently mix until just combined.  Be sure not to over mix.

Cook on a 300 degree griddle, flipping when bubbles begin to form.

Serve immediately with pure maple syrup and fresh berries.

Enjoy!

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