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Hooray, the weekend is coming over! And that means - it's pancake time!!!
I'm so obsessed with having pancakes for breakfast, it's probably an addiction already. But I've tried so many different combinations and recipes (check out those "Ombre pancakes" recipe), and I proudly can say that I already truly know what works and what's just a "meh". And I'm pretty sure no one wants to have a breakfast on the weekend morning that tastes like "meh".
But you would like to have something catchy, different that makes your tastebuds going crazy, aren't you?
Then give a try to this extraordinary combination and make your breakfast unforgettable!
I really hope, that you will love this delicious vegan recipe as much as I do!
Hurry up, find the recipe below!
Prep: 10 min
Cook time: 15 min
Servings: 4 portions
Calories per serving: 469 kcal
Find the recipe & nutrition facts below :
Ingredients:
2 cups all-purpose flour
1 tbsp baking powder
3 tbsp sugar (or any other sweetener of choice)
3 tbsp of poppy seeds
Zest of 1 lemon
1 dash of salt
1 1/2 cups soy-milk (or any other plant milk)
1/3 cups vegetable oil (or melted coconut oil)
Juice of 1/2 lemon
1 dash of vanilla essence (optional)
Method:
Step 1: Preheat your pan on medium heat.
Step 2: In a bowl stir flour and baking powder.
Step 3: Add in sugar, poppy seeds, lemon zest, and salt, mix until well combined.
Step 4: Place milk, oil, lemon juice, and vanilla and mix it into the dry ingredients until well combined.
Step 5: Start cooking your pancakes - around 2 tbsp of mixture = 1 fluffy pancake. Cook on medium heat around 2 minutes each side.
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