Dairy-Free Lemon Poppyseed Pancakes (Edit recipe)

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Winter has ended which means it's time to make all things spring! These dairy-free lemon poppyseed pancakes are the perfect healthy spring breakfast!!
10 minutes
15 minutes
Difficulty:
Intermediate
Show nutritional information
This is our estimate based on online research.
Calories:277
Fat:5 g
Carbohydrates:49 g
Protein:7 g
Cholesterol:0 g
Sodium:234 mg
Fiber:2 g
Sugars:9 g
Calculated per serving.

Serves: 4

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Ingredients

Wet ingredients

Dry ingredients

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Beat together all of your wet ingredients.
  2. Toss in the dry ingredients and lightly stir until batter is formed.
  3. Be sure to not overbeat the batter!
  4. Heat your non-stick skillet to medium heat and grease with vegan butter.
  5. Pour 1/4 cup of batter rounds onto your pan and cook for 2.5 minutes each side.
  6. Stack your pancakes high then top with syrup or lemon icing!

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