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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Adapted from Hearty Poppy Seed Pancakes to make a vegan version with the health benefits of flaxseed! Vegan, whole grain, and deliciously moist pancakes are just as easy as a box mix and way healthier! Read more ! Serves 4, 3 pancakes each Ingredients:
1 tbsp ground flax seed |
3 tbsp hot water |
1 1/4 cup whole wheat pastry flour |
1/2 cup rolled oats |
1 1/2 tbsp poppy seeds |
2 tsp grated lemon zest |
1 tsp baking powder |
1/2 tsp baking soda |
1 tbsp sugar |
1 cup fat free, unsweetened soy milk (such as so good trim) |
1/2 tbsp lemon juice |
2-3 tbsp water (if needed) |
Directions:
1. In a small dish, whisk together flaxseed and hot water. Set aside for 10 minutes.
2. In a small bowl, mix sugar, soy milk and lemon juice, set aside.
3. In a large bowl, whisk together flour, oats, poppy seeds, lemon zest, baking powder and baking soda.
4. Stir in flaxseed and soy milk mixtures just until blended, adding water if the batter is too thick. A few lumps are OK.
5. On a preheated griddle sprayed with non-stick cooking spray, drop batter by generous spoonfuls (about 1/4 cup) and cook 2-3 minutes per side.
6. Variation:
7. Use 1/2 cup orange juice in place of 1/2 cup soy milk, stir in the grated zest of 1 orange in place of the lemon zest and add 2 tsp fresh-grated ginger.
8. Stir in dried cranberries, currants or diced dates.
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