@albinasveganfood: Fluffy vegan lemon poppy seed pancakes with warm blueberry compote These turned out so soft and thick, exactly how pancakes should be🥞🍋🫐 Save this for your next breakfast🥰 Ingredients: Dry: • All-purpose flour - 1½ cups (170 g) • Baking powder - 2 tsp • Baking soda - 1/2 tsp • Salt - 1/4 tsp • Sugar - 2½ tbsp • Poppy seeds - 1 tbsp Wet: • Plant milk, room temperature - 3/4 cup (175 ml) • Lemon juice - 1 tbsp • Neutral oil - 2 tbsp • Zest of 1 lemon • Vanilla extract - 1 tsp How to make: 1. Mix plant milk + lemon juice. Let sit 3 minutes to curdle. 2. Add oil, vanilla, and lemon zest to the milk mixture. Stir to combine. 3. Whisk dry ingredients separately. 4. Pour wet ingredients into dry and mix for about 10 seconds. Do not overmix. The batter should be thick, not runny. When you lift a spoon, it should slowly fall back down. 5. Preheat the pan, then lightly grease and lower to medium-low heat. 6. Scoop thick batter onto the pan. 7. Cook until the bottom is golden. Flip, cover, and cook 2 more minutes. 8. Repeat with remaining batter. Do not press the pancakes. 9. Let rest 1-2 minutes before serving. Serve with warm blueberry compote and yogurt. Warm Blueberry Compote Ingredients: • Blueberries - 1 cup (140 g) • Sugar - 2 tbsp • Vanilla extract - 1/2 tsp • Cornstarch - 1 tsp How to make: 1. Combine all ingredients in a small saucepan and cook over medium heat. 2. Cook for 3-5 minutes, stirring occasionally, until the blueberries burst and the sauce thickens slightly. 3. Remove from heat and let cool for 2-3 minutes. It will thicken more as it sits. #lemonpoppyseedpancakes #veganlemonpancakes #fluffypancakes #blueberrycompote #veganpancakes

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Saturday 28 February 2026 18:45:34 GMT