These super-easy pancakes are perfectly fluffy and so delicious you won’t believe that they’re free of egg and dairy ( and soy and peanuts, too). The poppy seed lends amazing texture that pairs perfectly with the lemon flavor.
In a large bowl combine flour, baking powder, lemon zest, poppy seeds and salt, mix together.
Add in the almond milk, cane sugar, vanilla extract, and melted coconut oil; stir until well combined.
Heat a large non-stick skillet over a medium heat and coat the pan with 1 tsp coconut oil.
Scoop 1/4 or 1/2 cup of batter (depending on how big you want the pancakes) and drop them into the pan. Allow to cook until you see small bubbles forming on the top of the pancake and the edges
begin to dry. Gently flip and cook for another two minutes or until the pancakes are golden brown.
Remove from pan and repeat until you have finished all the batter. Serve warm with a dusting of powdered sugar or syrup and fresh berries, if you like.
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