Mother’s Day Brunch calls for these super delicious, light airy cake-like Lemon Poppyseed Pancakes!
1 3/4 cups AP Flour
1 scoop IdealRaw vanilla
4 tsp baking powder
1 tsp baking soda
1 1/2 tbsp poppy seeds
1 cup dairy-free milk of choice
4oz vegan vanilla yogurt (we used Plant Based Chobani)
2 tsp vanilla
3/4 cup pure maple syrup
4 tbsp vegetable oil
Zest and juice of 1 medium lemon
Preheat non-stick pan on the stovetop to medium heat. Whisk the dry ingredients together in a large bowl. Stir in the wet ingredients until well combined and the texture is thick but still runny. .
Ladle approximately 1/3 cup of batter into your warm non-stick pan and cook for 20-30 seconds or until little bubbles pop up in your batter before carefully flipping onto the other side. Cook for another 20-30 seconds.
Repeat with remainder of the batter. Serve with fresh strawberries, vegan whipped cream or whatever other toppings you like.