Poppy seed lemon Pancakes , a combination I have missed for so long. Maybe I had one once Poppy seed lemon muffin , but I haven’t had such delicious fluffy pancakes in a long time. I already had a portion yesterday to test the consistency again. Since I was not quite sure whether I can not still improve the fluffiness something, there was today tomorrow same again a portion. Honestly, I was so blatantly looking forward to these mini ones this morning when I went for a walk. Pancake looked forward to. It’s been a long time since I’ve really looked forward to a breakfast. Breakfast looked forward to. Well, I think I’ll take the precaution of doing a few more tests to see if they’re really fluffy enough now. Ok, enough of the shenanigans, let’s get going!
Poppy seed lemon pancakes – where have you been so long
Once again we need few ingredients, so the preparation is even more fun. Nothing is more daunting to me than a Recipe with an ingredient list two pages long. Plant milk (I use oat milk), spelt flour (or my gluten-free flour mix ), plant yogurt (I prefer to use coconut yogurt), lemon juice, poppy seeds, coconut blossom sugar, baking powder, bourbon vanilla and a pinch of salt. This dough comes absolutely without oil and margarine, ingenious or?
Here are a few more tips and tricks to make sure the pancakes bake out just fine:
- THE RIGHT PAN: is the be-all and end-all. I used to have bad pans and was regularly annoyed that the dough stuck. I am extremely happy with my current pans and very often use no oil at all when baking. If you don’t like Teflon pans, I recommend a good cast iron pan. Properly baked (google once here for tips) these pans should be really fun to use.
- THE RIGHT FAT: When I use fat for frying, a so-called High Oleic oil, which is specially designed for very hot temperatures. Stay away from cold-pressed oils, because they change the fat structure when heated and can even be harmful to health. I’ve linked you to my favorite frying oil below with the ingredients.
- USE A BRUSH: It makes perfect sense to use a brush when using oil. This makes it easier to save oil by taking a small amount and coating the pan with it.
So, now can quasi nix more go wrong. Let’s go to the stove I would say.
How healthy is poppy seed actually?
Here is a very clear answer right from the start: Yes, it is. The only question that remains is why? Poppy is rich in:
- Calcium, potassium (very high concentration)
- Egg white (20 percent)
- High fat (50 percent)
- 477kcal on 100g
The poppy Lemons Pancakes are wonderful as a Breakfast , sweet Lunch or dinner . They are also a special highlight for vegan brunch, with homemade Roll , Tofu scramble and Spreads . Let your imagination run wild.
The oil-free poppy seed lemon pancakes are:
- Naturally sweetened
- simple to be produced
Let’s go with these fluffy little Pancakes . I wish you a lot of fun with the Nachbacken and of course about a rating at the bottom of this page. If you post a picture, use the hashtag #veganevibes.
Poppy seed lemon pancakes (oil free)
- 250 ml Almond milk or another vegetable milk
- 30 ml Lemon juice
- 30 g Coconut blossom sugar or other sweetener of choice
- 60 g Vegetable yogurt I use coconut yogurt
- 15 g Blue poppy all over
- 172 g Spelt flour alternatively gluten-free baking mix or another flour of choice
- 2 tbspn Baking powder
- 1 Pinch sea salt
- ½ tbspn Bourbon vanilla ground or vanilla extract
- optional 1 tsp lemon zest
- Some high heat oil for baking I use high-oleic frying oilif you have a good Teflon pan, you do not need oil
- Plant yogurt
- Poppy seed
- Lemon peel
- Heat pan to medium heat. Prepare a small key with high-heat oil and a silicone brush. (see note for oil-free in step 3)
- For the dough Provide a bowl and pour in all the ingredients in order, Mix with a whisk until a smooth dough, which should be slightly more liquid than an ordinary cake batter. Alternatively, use a high-powered blender with a dough program to make it. See recipe video.250 ml Almond milk or another vegetable milk, 30 ml Lemon juice, 30 g Coconut blossom sugar, 60 g Vegetable yogurt, 15 g Blue poppy, 172 g Spelt flour, 2 tbspn Baking powder, 1 Pinch sea salt, ½ tbspn Bourbon vanilla ground or vanilla extract, optional 1 tsp lemon zest, Some high heat oil for baking
- Dip the silicone brush into the oil and brush the bottom of the pan. It can also be baked without oil if you use a good quality Teflon pan.
- Using a soup ladle, skim off a portion of batter and add to pan. Bake for 2-3 minutes on each side until golden brown. Use a wooden spatula to flip or flip the pancakes in the pan like a pro. Remove and place on a plate.
- Repeat this step until the batter is completely used up and all the pancakes are nicely stacked on top of each other (this keeps them nice and warm).
- Finish with desired toppings and enjoy!Plant yogurt, Poppy seed, Lemon peel
- Keep remaining pancakes covered in refrigerator for up to 2 days, and heat best in steamer or preheated oven. Keep in the freezer for up to one month.