I love lemon poppyseed bagels and muffins-they’re so tasty! I decided that they’d taste amazing in pancake form, and boy do they! These taste exactly like a muffin except… guess what… they’re… HEALTHY. What. Crazy.
I make these for my entire family, and they all love them. This recipe is vegan, easy to make, and it smells amazing while it’s cooking, which is always a plus 😉
1/2 cup gluten free flour of choice
1/2 banana, mashed
1/4 cup apple sauce
2 flax eggs (2 tbsp flaxseed + 6 tbsp water, mixed together and chilled in fridge for 30+ minutes- I do mine overnight when I make these for breakfast, or in the morning if I know I’m having them later in the day)
1 tsp baking soda
1/2 tsp vanilla extract
1 tsp poppy seeds
1 tsp lemon juice
Dash of cinnamon
1/2 cup almond milk
OPTIONAL- I like adding blueberries to the batter, but this is up to you!
Mix all ingredients together in a large mixing bowl. Heat up a pan that has been sprayed with non stick spray to a medium heat. Once the mixture is ready, take about two heaping spoonfuls of the batter and pour on top of each other, spreading it out/ thinning it a little. Wait for it to cook (it will take about 1 or so minutes), and once it’s ready- flip! If it doesn’t feel ready, wait another 30 seconds. You’ll be able to tell when it’s ready. Once you’ve flipped it, it won’t take more than 30 seconds or so for it to cook on the other side. Transfer to a plate and repeat the following steps until you’ve finished your batter! It’s that simple! Top with toppings of choice (I like greek yogurt, cinnamon, and a drizzle of syrup cause a lil syrup never hurt nobody 😉 )and enjoy!
SIDE NOTE- I know the greek yogurt isn’t vegan and this is a vegan recipe, but I’m not personally vegan, so I eat it. I do enjoy a lot of vegan recipes, but I can eat greek yogurt.
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