Search all of our recipes

Lemon Poppyseed Pancakes

  • Total: Prep: 10 mins Cook: 10-15 mins
  • Serves: 1-2


  • 1 cup plant-based milk
  • 2 tbsp lemon juice
  • Zest of 1 small lemon
  • 1 tbsp maple syrup
  • 1 tsp vanilla extract
  • 1 cup buckwheat flour
  • 2 tsp baking powder
  • 1 tbsp poppyseeds
  • Cocobella vanilla coconut yoghurt
  • Fresh blueberries


  1. In a bowl combine 1 cup plant-based milk, 2 tbsp lemon juice, the zest of 1 small lemon, 1 tbsp maple syrup and 1 tsp vanilla extract.
  2. Add in 1 cup buckwheat flour, 2 tsp baking powder and 1 tbsp poppyseeds. Mix well.
  3. Pour 1/4 cup batter into a frypan to form each pancake and cook on medium heat until golden on both sides.
  4. This stack goes perfect with purecocobella vanilla coconut yogurt & fresh blueberries.

You may also like...

Free recipe e-book

Sign up to Cocobella Monthly for exclusive recipes, prizes & more!

This error message is only visible to WordPress admins

Error: API requests are being delayed for this account. New posts will not be retrieved.

Log in as an administrator and view the Instagram Feed settings page for more details.