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Lemon Poppy Seed Pancakes

What you need: 

1 1/2 cups all-purpose flour
1/4 cup sugar
1 Tablespoon poppy seeds
1 Tablespoon baking powder
1/2 Tablespoon baking soda
1/4 Tablespoon salt
3/4 cup soymilk
1/4 cup vegan plain yogurt
1 egg substitute
1 Tablespoon lemon juice
2 Tablespoons finely grated lemon zest

What you do: 

1. Combine the flour, sugar, poppy seeds, baking powder, baking soda, and salt. Make a well in the center.
2. In another bowl, whisk together the soymilk, vegan yogurt, egg substitute, lemon juice, and lemon zest. Pour the wet mixture into the flour and mix well.
3. Spoon the batter in scant 1/3 cup portions to make 12 pancakes. Flip each pancake when the surface is covered with tiny air bubbles, about 3 minutes. Cook until the bottom is golden brown, about 2 or 3 minutes more.
Bon appetit!

Preparation Time: 
5 minutes
Cooking Time: 
Servings: 
12
Recipe Category: 

SO HOW'D IT GO?

This is one of the few VW recipes that I haven't really cared for.  I had high hopes for these because I love lemon poppyseed muffins, cake, etc...

These had a weird aftertaste.  I think it is because there is too much powdery leavening. I used the egg replacer and the baking soda and the baking powder...too much chalkiness.

I might mess with these and see if they come out good without the egg replacer...they have potential and are quite photogenic.

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