You are in for a treat today! This recipe is inspired by the Lemon-Poppy Seed Cloud Pancakes on Martha Stewart but they are customized to be made with our very own, The Gluten Free Chef Pancake Mix and they are vegan friendly to boot! What more can a healthy start to the new year be asking for?
One ingredient in the original recipe is buttermilk and personally we like to make things as vegan as possible around here. Our gluten free pancake mix is also vegan friendly so we took the extra step and made some vegan buttermilk to start.
To make vegan buttermilk, you just add 1 Tablespoon of Apple Cider Vinegar per Cup of alternative milk. For this recipe, we used non-sweetened vanilla almond milk and skipped using any vanilla in the mix later. Let it sit for 5-10 minutes.
Lemon Poppy Seed Gluten-Free Pancakes (Vegan)
1 package of The Gluten Free Chef Pancake Mix
2 cups alternative milk + 3 tablespoons + 2 tablespoons apple cider vinegar = buttermilk
2 teaspoons baking powder
2 tablespoons oil
3 tablespoons poppy seeds
1 tablespoon finely grated lemon zest + 3 tablespoons lemon juice
Cooking spray or oil for cooking if you use a skillet
Combine mix, baking powder, poppy seeds, and lemon zest in a large bowl. In a separate bowl, whisk together buttermilk, lemon juice, and oil. Whisk buttermilk mixture into flour mixture until just combined.
Preheat a griddle or large nonstick skillet over medium-high (use cooking spray or preferred oil for skillet). Spoon 1/3 cup batter per pancake onto griddle. Cook until bubbles appear on top and edges are set. Flip and cook about 2 minutes more.
If you’d like to use regular buttermilk and skip the vegan option, follow the directions on the back of The Gluten Free Chef Pancake Mix using 2 cups and 5 tablespoons of buttermilk and eggs or baking powder as you prefer. The rest of the ingredients stay the same.
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Happy breakfast making everyone!
The Gluten Free Chef