Who doesn't love Lemon Poppyseed Pancakes?! Especially when they're made with our leftover cashew pulp! Light, fluffy, bursting with lemon flavor and bites of poppyseeds throughout, these pancakes are a great zero waste way to start your day off right.
Cook time: 20 minutes
Serving: Serves 2
- 2 flax eggs
- 1 1/2 cups cashew milk (or any kind of nut milk)
- 1 tsp vanilla extract
- 1/4 cup coconut sugar
- 4 tsp baking powder
- 1 tsp salt
- 2 Tbsp poppy seeds
- Zest of 2 lemons
- 1 3/4 cups almond flour
- 1/4 cup cashew pulp, DRIED *Tip: To dry the pulp, remove it from the almond cow and transfer it to a towel to allow the liquid to drain for at least 10 minutes.
- 1 1/2 cups gluten-free flour
- 1/4 cup coconut oil, melted
Add flax eggs into a mixing bowl and whisk. Add the cashew milk and vanilla, and whisk gently. Add the sugar, baking powder, and salt, and mix. Add the poppy seeds and lemon zest, and mix again. Add the almond flour, dried cashew pulp, and the gluten-free baking flour, and whisk again.
Add the melted coconut oil, a little at a time, while continuing to stir the batter. If the coconut oil hardens once it’s in the mixture due to other cold ingredients, the pancakes won’t fry properly. Make sure it’s liquid, and be sure to pour in a little at a time while stirring the batter.
Heat a sauté pan over medium-high heat, and add a little vegan butter to the pan. Use a ¼ cup to scoop and pour the batter onto the pan, browning each side, and serve hot! Top with pure maple syrup.