- 1 cup plus 2 tablespoons almond milk
- 2 tablespoons lemon juice
- 1 small lemon, zested
- 1 tablespoon maple syrup
- 1 cup wholemeal flour, or gluten free flour (omit the extra 2 tablespoons of almond milk)
- 2 teaspoons baking powder
- 1 tablespoon poppy seeds
In a bowl, combine the almond milk, lemon juice, lemon zest and maple syrup.
In a separate bowl, combine the flour, baking powder and poppy seeds. Add the wet to dry ingredients and whisk until you get a smooth batter consistency. Allow the batter to sit for 5 minutes.
Scoop out 1/4 cup batter for each pancake and cook in a lightly greased frying pan over medium heat until golden on both sides.