Lemon »Buttermilk« Poppy Pancakes (vegan, gf)

reading time: 2 min

Sometimes i love to indulge in a rich chocolate overdose *, but right now i'm in the mood for something light. Fresh. Fluffy. Airy. So i thought i'd whip up these lemon and poppy pancakes that seem such a British thing to make :)  

Make sure to use real lemons as opposed to bottled lemon juice! Contrasting the tartness of the lemons with the sweetness of sugar and vanilla, this pancake recipe is a perfect balance and slightly less filling. Superb for a summery Sunday.

So fresh, so clean, so healthy!

* If you do fancy that at the moment, I just updated my recipe for No bake Chili Chocolate Brownies that are super chocolaty, fudgy and not too spicy!


Preparation time: 25 mins
Main ingredients: flour, poppy, lemon
difficulty level: easy
makes: 10 medium-small pancakes
suitable for: vegan, lactose-free, gluten-free, nut-free, low-fat


1 cup whole rice flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp vanilla
2 tsp poppy seeds
1 tsp organic lemon zest
2 tbsp chia seeds (+ 6 tbsp water)
2 ripe bananas
8 tbsp soy milk
10 tbsp vanilla soy yogurt (or plain soy yogurt such as your own homemade soy yogurt)
6 tsp lemon juice (or you could sub partly for apple cider vinegar)
pinch of cinnamon
pinch of salt  

lemon slices
vanilla soy yogurt (optional)
lemon zest (optional)
brown sugar OR coconut blossom sugar OR icing sugar (optional)


First, mix the soy milk with the lemon juice (or apple cider vinegar – i saw this in many vegan buttermilk recipes, but i'm not sure if it tastes as good as lemon juice) to prepare the vegan buttermilk. Set aside and allow it to curdle.

For the chia eggs: Grind 2 tbsp chia seeds in a coffee grinder or a blender, and mix them with 6 tbsp water. Stir the mixture and allow it to thicken. 

In a separate bowl mix rice flour, baking powder, baking soda, salt, cinnamon and poppy seeds until evenly proportioned. Mash the bananas by hand or in a blender. Mix the banana, chia egg, vanilla soy yogurt and buttermilk together, and add to the dry ingredients. Whisk until smooth and evenly combined. 

In a non stick frying pan on medium heat, fry your pancakes for one or two minutes on each side.

Once the pancakes are all nice and fluffy, pile them up into an instagram-worthy stack and add your favourite toppings! I sliced lemons and placed them on top of the pancakes. So while eating you could squeeze a bit more juice where needed! You could also add some lemon zest and caster sugar (or any other sort of sugar) for a lovely light dusting. Or you could do it like i did and spread each pancake with a layer of vanilla soy yogurt, yum! So light and fluffy!

Enjoy :)