Lemon and Poppy Seed Pancakes with Creamy Cheese and… | Natalie Penny

Ingredients

• Ingredients
• Instructions
• Place the plant-based milk and ACV or lemon juice in a bowl, this allows the acid to slightly thicken and curdle the milk. You will now have vegan buttermilk.
• Place all the dry ingredients into a bowl and mix.
• Add the vanilla to the buttermilk and mix.
• Slowly add the wet into the dry and whisk together.
• Leave the mix to stand for at least 5mins whilst you prepare your topping.
• In a bowl whip the ingredients for the topping by hand, gradually adding maple syrup to taste.
• Once you’re ready to cook your pancakes, heat a little oil in a none stick frying pan, do not add too much oil as the pancakes will absorb it.
• Once the pan is hot spoon the mixture in to whatever your preferred size might be, I usually make mine approx. 10-15cm diameter.
• Once the pancakes have started to form bubbles and the edges of the pancakes are beginning to dry its time to flip them over. This should only take a minute or so.
• Give them another 1-2miutes and place them on a plate.
• Top with the creamy cheese topping, extra poppy seeds and lemon zest, blueberries if using  and a drizzle of the syrup of your choice.