Vegan Lemon & Poppy Seed Protein Pancakes
Lemon was always my first choice of topping for my pancakes as a child, but now, instead of just a few squirts on top of the stack you can have it infused in every. single. one. Past Amber would be crying right now. Tangy lemon paired with slightly crunchy poppy seeds go perfectly in these thick, fudgy but fluffy wholesome pancakes made with simple pantry ingredients and plant-protein powder, ideal for everything from breakfast to a post-workout meal.
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Serves: 2 | Total Cooking Time: 15 minutes
Ingredients
250ml plant milk (I use unsweetened soya, almond or oat)
4 tbsp (80g) vegan yoghurt (I used plain unsweetened soy yoghurt)
40g syrup of choice (I used date syrup)
Zest and juice of 1 lemon
150g wholemeal spelt or buckwheat flour
50g vegan vanilla protein powder (linked is the one I use Code ‘VEGAMBS’ will also get you 10% off sitewide)
1/2 tsp bicarbonate of soda
2 tsp baking powder
1 tbsp poppy seeds
Instructions
Heat a small non-stick frying pan over a low heat.
Mix the dry ingredients together in a large bowl. Then stir in the wet ingredients until well combined and slightly runny but thick enough to hold it’s place on a spoon.
Pour in small circles of the batter onto the pan and cook for 2–3 minutes before carefully flipping onto the other side. Cook for another 2 minutes.
Repeat this with the rest of the batter and then serve with choice of toppings!
Store any left overs in an airtight container in the fridge for up to 5 days. Reheat when needed, or enjoy cold!
Enjoy! Lots & lots of love.
P.S Please share with me on social if you made this, it really helps me a lot and I appreciate it more than you ever will know x
Vegan Meal-Prep Baked Protein Pancakes