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Lemon Poppyseed Pancakes

[Image:Clémence Moulaert]
Clémence MoulaertAfter turning vegan, I discovered a particular talent for baking delicious cruelty-free cakes and cookies. It was then that my friends named me ‘The Vegan Cookie Fairy’ and my blog was born. I find happiness in preparing and eating food that is good for my body and soul — but cats and yoga help, too.

Ingredients

  • 1 cup plain flour
  • peel of a whole lemon, juice of half a lemon
  • 4 tbsp almond milk
  • 1tsp baking powder
  • 1 banana, mashed
  • 1 tbsp poppy seeds
  • 1 tsp stevia/1 tbsp agave syrup

Preparation

  1. Combine the flour, poppy seeds, baking powder and lemon peel in a bowl, gradually adding the wet ingredients, careful  not to splash anything. You should obtain a thick batter; that’s how you get big, fluffy pancakes as opposed to thin, flat crêpes.
  2. Add to a pan and let them sizzle.
I believe, with all my heart, that if I don’t get a good breakfast – a happy breakfast – I’ll have a rubbish day. My breakfast needs to smile to me first thing in the morning, wafting its delicious fragrances my way, greeting me, and preparing me for the day ahead. I wanted something lemony and fresh to brighten up my morning, and so these were born.

EXPLORE MORE VEGAN RECIPES WITH THESE INGREDIENTS


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