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Lemon Poppyseed Pancakes

a stack of vegan a plate of vegan Chocolate Peanut Butter Eggs

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.

Servings: 2
Time: 20 min

a stack of vegan a plate of vegan Chocolate Peanut Butter Eggs


  • 2 flax eggs (mix 2 tbsp ground flaxseed meal with 6 tbsp of water. Mix together, and let sit for 15 minutes.)
  • 2 cups cashew milk (or any kind of nut milk)
  • 1 tsp vanilla extract
  • ¼ cup coconut sugar
  • 4 tsp baking powder
  • 1 tsp salt
  • 2 tbsp poppy seeds
  • zest of 2 lemons
  • 2 cups almond flour
  • all cashew pulp (from cashew milk)
  • 1 ½ cups gluten-free flour (Bob's Red Mill 1 to 1 gluten free baking flour was used for this recipe. Other brands can be used, but results may vary.)
  • ¼ cup coconut oil, melted


  1. Add flax eggs into a mixing bowl and whisk.
  2. Add the cashew milk and vanilla, and whisk gently.
  3. Add the sugar, baking powder, and salt, and mix.
  4. Add the poppy seeds and lemon zest, and mix again.
  5. Add the almond flour, cashew pulp, and the gluten-free baking flour, and whisk again.
  6. 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.
  7. Heat a sauté pan over medium-high heat, and add a little vegan butter to the pan.
  8. Use a ¼ cup to scoop and pour the batter onto the pan, browning each side, and serve hot! Top with pure maple syrup.
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