Vegan Recipes from Cassie Howard

Vegan Insanity >> Vegan recipes that are delicious and easy to make. Plus, kitchen, cooking & shopping tips!

Lemon Poppy Seed Pancakes with Blueberry Compote

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Lemon-Poppy-Seed-Pancakes

You guys – LEMON. And BLUEBERRY. Together forever in these delicious, fluffy pancakes pancakes, loaded with their other best friend – poppy seeds. And then into my belly one after one because omg yumzzzzz.

The lemon and blueberry combination has always been a favourite of mine, but in pancakes it’s the best. THE BEST.

Vegan-Lemon-Poppy-Seed-Pancakes

Normally I just add blueberries to the batter, but this time I went ALL. OUT. (not really, it takes less than 10 minutes, and all you do is throw 3 ingredients into a pot) and made a blueberry compote to go on top of the pancakes. And it was the best decision ever and I will never go back to blueberries inside the pancakes again.

Not. a. chance. Just look at that blueberry goo! Now imagine biting into those pancakes with a scoop of blueberry compote on top, and then close your eyes, chew slowly and OMG are you drooling yet?

I am. I must make more lemon pancakes. But I have a basket of peaches on the counter so maybe I will make a peach compote this time.

Oh my, I think I have created a monster. A delicious, lemony, amazing breakfast monster that just won’t stop! Not that I want it to, of course…

Lemon-Poppy-Seed-Pancakes-Vegan

Lemon Poppy Seed Pancakes with Blueberry Compote
Recipe Type: Breakfast
Author: Vegan Insanity
Prep time:
Cook time:
Total time:
Serves: 6-8 pancakes
Ingredients
  • Pancakes
  • 1 flax egg (1 tbsp ground flax seed + 3 tbsp water)
  • 3/4 cup whole wheat flour
  • 1/2 cup kamut flour (or all-purpose)
  • 1/4 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 1/2 cup non-dairy milk (I used almond milk)
  • 1/2 tsp vanilla
  • 1 tsp apple cider vinegar
  • 1 tbsp coconut oil
  • 1 tbsp lemon zest (1 medium lemon)
  • 1 1/2 tbsp fresh lemon juice
  • 1 tbsp poppy seeds
  • Blueberry Compote
  • 2 cups fresh blueberries
  • 1/4 cup coconut sugar
  • 3 tbsp water
Instructions
Pancakes
  1. Make your flax egg and set aside to allow it to thicken up.
  2. In a large bowl, whisk together the flours, baking soda, baking powder and salt. Add in the non-dairy milk, vanilla, apple cider vinegar, coconut oil, lemon zest, lemon juice, poppy seeds and flax egg. Mix everything well, but do not over-mix.
  3. Warm your pan over medium heat for about 5 minutes. Spray with non-stick spray and scoop 1/4 cup of the pancake mix (per pancake) onto the hot pan. Cook for about 2 minutes or until bubbles start to form, then flip and cook for another 1-2 minutes, until cooked through.
  4. Repeat until all batter is gone.
Blueberry Compote
  1. Add all ingredients to a small pot and heat over medium-low for about 10 minutes, until it starts to thicken. Mash down the blueberries with a fork and cook for another 2-3 minutes, or until it reaches your desired consistency. Serve over pancakes and top with shredded coconut, if you’d like!

Lemon-and-Poppy-Seed-Pancakes

World’s Best Vegan Pancakes

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Vegan-Pancakes

Growing up, we always had pancakes made from a mix in a box. “Just add water!”, it said. How hard could it be? Not hard, apparently.. but also, not delicious. And certainly not vegan.

Vegan pancakes can be tough. Instead of egg, many recipes call for banana as the binding agent, but personally, I don’t want my pancakes to taste like banana.. unless I want banana pancakes!

After a bit of experimentation, I’ve finally put together what I believe is the best vegan pancake recipe – no banana required!

Pancakes-Vegan

World’s Best Vegan Pancakes
Recipe Type: Breakfast
Author: Vegan Insanity
Prep time:
Cook time:
Total time:
Serves: 6-8 pancakes
Light, fluffy and incredibly delicious. These really are the world’s best vegan pancakes!
Ingredients
  • 1 flax egg (1 tbsp ground flax seed + 3 tbsp water)
  • 1/2 cup whole wheat flour
  • 1/2 cup kamut flour (or all-purpose)
  • 1 tsp brown sugar
  • 1/4 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 cup non-dairy milk (I used almond milk)
  • 1/2 tsp vanilla
  • 1 tsp apple cider vinegar
  • 1 tbsp coconut oil, not melted
Instructions
  1. Make your flax egg and set aside to allow it to thicken up.
  2. In a large bowl, whisk together flours, brown sugar, baking soda, baking powder and salt. Add in the non-dairy milk, vanilla, apple cider vinegar, coconut oil and flax egg. Mix everything well, but do not over-mix.
  3. Warm your pan over medium heat for about 5 minutes. Spray with olive oil and scoop 1/4 cup of the pancake mix (per pancake) onto the hot pan. Cook for about 2 minutes or until bubbles start to form, then flip and cook for another 1-2 minutes, until cooked through.
  4. Repeat until all batter is gone. Serve with fruit, maple syrup, coconut whipped cream, or whatever else your heart desires!
Notes
*Use something other than almond milk to make these pancakes nut-free (soy, rice, etc.).