Lemon and Poppy Seed Pancakes with Oat Cream
- 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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