Lemon Poppy Seed Pancakes | Plant-Based Recipes

Ingredients

• 1 2/3 cups all-purpose flour
• 3 tbsp baking powder
• 1/3 cup turbinado sugar
• 1 lemon, zested and juiced
• 1 tbsp poppy seeds
• 5.5 oz coconut milk
• 5.3 oz Forager Project® Organic Dairy-free Cashewmilk Vanilla Yogurt
• 1 tsp ground cardamom
• 2 tbsp fig preserves
• 1 tbsp vegetable oil*
• Salt*
• 1 1/4 cups non-dairy milk*
• *Not included
• For full ingredient list, see Nutrition.