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This is a variation on my Ultimate American ‘Buttermilk’ Pancakes. With a creamy almond cheese and yogurt topping. Lemon and poppy seed is match made in heaven and they taste just like cupcakes!

Pancakes are one of my favourite brunch recipe, so easy to adapt depending on mood and season. This is a perfect pancake for spring, light, fluffy and zesty. Blueberries are also a perfect companion to lemon and poppyseed.

The flour I used is regular plain flour, but spelt or buckwheat work very well as alternatives.

Ingredients

DRY

1cup all-purpose flour

1tbs baking powder

2tbs caster sugar

A good pinch of cinnamon

A good pinch of salt

1 tbs poppy seeds

WET

1cup plant-based milk

1tbs of apple cider vinegar or lemon juice

1tsp vanilla extract

Zest of  1 lemon

Creamy Cheese and Yogurt topping

100g vegan cream cheese I use Nush Foods

100g plant yogurt

1-2 tbs maple syrup/agave/rice syrup to taste

Juice ½ lemon

OPTIONAL TOPPINGS

Blueberries

1 tbs poppy seeds

Lemon zest

Maple syrup/agave/coconut nectar

Instructions

Place the plant-based milk and ACV or lemon juice in a bowl, this allows the acid to slightly thicken and curdle the milk. You will now have vegan buttermilk.

Place all the dry ingredients into a bowl and mix.

Add the vanilla to the buttermilk and mix.

Slowly add the wet into the dry and whisk together.

Leave the mix to stand for at least 5mins whilst you prepare your topping.

In a bowl whip the ingredients for the topping by hand, gradually adding maple syrup to taste.

Once you’re ready to cook your pancakes, heat a little oil in a none stick frying pan, do not add too much oil as the pancakes will absorb it.

Once the pan is hot spoon the mixture in to whatever your preferred size might be, I usually make mine approx. 10-15cm diameter.

Once the pancakes have started to form bubbles and the edges of the pancakes are beginning to dry its time to flip them over. This should only take a minute or so.

Give them another 1-2miutes and place them on a plate.

Top with the creamy cheese topping, extra poppy seeds and lemon zest, blueberries if using  and a drizzle of the syrup of your choice.

 

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Me

About me

A lifelong foodie, in recent years I have fallen in love with creating fresh vegan recipes. It makes me so happy to feed my friends and family healthy plant-based meals and I am delighted that I now have the chance to share some of my favourite recipes, tips and little hacks with you. Do let me know if you are inspired to try any of them out!

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