This is a variation on my Ultimate American ‘Buttermilk’ Pancakes. With a creamy almond cheese and yogurt topping. Lemon and poppy seed is match made in heaven and they taste just like cupcakes!
Pancakes are one of my favourite brunch recipe, so easy to adapt depending on mood and season. This is a perfect pancake for spring, light, fluffy and zesty. Blueberries are also a perfect companion to lemon and poppyseed.
The flour I used is regular plain flour, but spelt or buckwheat work very well as alternatives.
1cup all-purpose flour
1tbs baking powder
2tbs caster sugar
A good pinch of cinnamon
A good pinch of salt
1 tbs poppy seeds
1cup plant-based milk
1tbs of apple cider vinegar or lemon juice
1tsp vanilla extract
Zest of 1 lemon
Creamy Cheese and Yogurt topping
100g vegan cream cheese I use Nush Foods
100g plant yogurt
1-2 tbs maple syrup/agave/rice syrup to taste
Juice ½ lemon
1 tbs poppy seeds
Maple syrup/agave/coconut nectar
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.