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Lemon and Poppy Seed Pancakes with Oat Cream

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  • 298 Calories
  • Cook 10 Mins
  • Serves 4

Lemon and Poppy Seed Pancakes with Oat Cream

Ingredients

  • 1 tsp olive oil
  • 200g plain flour
  • 1 tbsp baking powder
  • 1 tbsp poppy seeds
  • 1 lemon, juice and zest
  • 2 tbsp coconut sugar
  • 300ml dairy free milk
  • 150ml vegan yoghurt
  • 4 tbsp oat cream
  • 4 tsp vegan lemon curd (optional)

How to Make It

Place the flour, baking powder, milk, yoghurt, coconut sugar, poppy seeds and lemon juice and zest into a jug and whisk together well.  Leave for 30 minutes.

When ready to serve, heat the oil in a frying pan and drop spoonfuls of the batter into the oil, to create small pancakes.

Cook on each side for 2-3 minutes until golden and cooked.  Keep warm whilst you cook the remaining batter. 

To serve, divide the cooked pancakes between 4 plates.  Add the oat cream to the top of the pancakes and top with a little spoonful of lemon curd (if using).

Ingredients

  • 1 tsp olive oil
  • 200g plain flour
  • 1 tbsp baking powder
  • 1 tbsp poppy seeds
  • 1 lemon, juice and zest
  • 2 tbsp coconut sugar
  • 300ml dairy free milk
  • 150ml vegan yoghurt
  • 4 tbsp oat cream
  • 4 tsp vegan lemon curd (optional)

How to Make It

Place the flour, baking powder, milk, yoghurt, coconut sugar, poppy seeds and lemon juice and zest into a jug and whisk together well.  Leave for 30 minutes.

When ready to serve, heat the oil in a frying pan and drop spoonfuls of the batter into the oil, to create small pancakes.

Cook on each side for 2-3 minutes until golden and cooked.  Keep warm whilst you cook the remaining batter. 

To serve, divide the cooked pancakes between 4 plates.  Add the oat cream to the top of the pancakes and top with a little spoonful of lemon curd (if using).

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