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Lemon Poppyseed Pancakes

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

Ingredients

  • 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

Method

  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.

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