Vegan Brunch Recipes Vegan Breakfast Recipes Vegan Pancakes

Vegan Lemon Poppy Seed Pancakes with Oats

A recipe by Isa

Some combinations always work wonderfully together. Just think of cinnamon and sugar, blueberries and vanilla, or tomato and basil. Lemon and poppy seeds are also a combination that works out extremely delicious. To give your breakfast pancakes a little update, we not only replaced part of the flour with oats but also mixed in lemon juice and poppy seeds!

To make your pancakes fluffy, we recommend using a non-stick frying pan to prepare the pancakes. We don't even need oil to bake the pancakes and still get a great, smooth surface. But you can also use oil if you want to. Make sure you let the pancakes brown on both sides for 2-3 minutes, so they have enough time to rise and come out wonderfully fluffy! You can serve the pancakes with maple syrup, agave syrup, chocolate cream, fruits, plant-based yogurt, or a fruit compote.

We are very happy that [Kölln] (https://www.koelln.de/) supported us with this recipe! For the pancake dough, we processed the [Kölln oats] (https://www.koelln.de/produkte/haferflocken/bluetenzart/) into flour, which allowed us to replace part of the regular flour. The oats consist of 100% wholegrain oats and are grown in Germany, Finland and Sweden. Kölln's [oat drink] (https://www.koelln.de/produkte/haferdrinks/) also consists of whole grain oats and comes from organic farming. Both products go super well together and give the pancakes a wonderfully taste of oats! You can find out more about the advantages and type of oats [here] (https://www.koelln.de/produkte/haferflocken/).

Vegan Lemon Poppy Seed Pancakes with oats

10 pancakes

30 minutes

Ingredients

300 ml Kölln oat drink
1 tbsp apple cider vinegar
140 g Kölln rolled old fashioned oats
150 g wheat or spelled flour
25 g brown sugar
4 g baking powder
10 g vanilla sugar
1 pinch of salt
1 lemon (fresh lemon juice & zest)
5 g poppy seeds

toppings

100 ml maple syrup

Instructions

In a small bowl, mix oat milk and apple cider vinegar. Set aside for 10 minutes.
Place the oats in a food processor and pulse until they are ground into a powder-like consistency. Wash the lemon in hot water and rub dry.
In a large bowl, mix the oats, flour, sugar, baking powder, vanilla sugar, salt, poppy seeds, and lemon zest.
Add the plant-based milk and the lemon juice, and stir.
Heat a non-stick (frying) pan (with a little oil if necessary) over medium heat. Pour the batter onto the griddle. Brown on both sides and serve warm with maple syrup.