Vegan lemon and poppy seed pancakes

Name: Vegan lemon and poppy seed pancakes
Total time: 25 min
Cuisine: British
Ingredients: 200g plain flour; 2 tsp baking powder; 2 tbsp caster sugar; 1 tbsp poppy seeds; 1 lemon, zest and juice; 275ml oat milk; 1 tbsp sunflower oil; 200g strawberries, sliced; 2 tbsp maple syrup, to serve

Light, zesty pancakes with no egg or dairy, flecked with poppy seeds.

Time25 min
LevelEasy
Costabout £0.56 a head

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

4 servings

Ingredients

Tick what you need to buy. It goes on your shopping list.

200 gplain flour
2 tspbaking powder
2 tbspcaster sugar
1 tbsppoppy seeds
1lemonzest and juice
275 mloat milk
1 tbspsunflower oil
200 gstrawberriessliced
2 tbspmaple syrupto serve

Method

1
Mix the flour, baking powder, sugar, poppy seeds and lemon zest in a bowl.
2
Stir the lemon juice into the oat milk. It will curdle a little, which is what you want.
3
Pour into the flour with the oil and mix to a thick, smooth batter. Rest for 5 minutes.
5 min
4
Heat a non stick frying pan over a medium heat with a thin film of oil.
5
Cook spoonfuls of batter for 2 minutes until bubbles appear, then flip and cook for 1 to 2 minutes more.
3 min 30 s
6
Serve stacked with sliced strawberries and a drizzle of maple syrup.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.