Delicious light and fluffy vegan lemon poppyseed pancakes topped with blueberry date syrup will surely make your morning a little brighter! Free of gluten, dairy, and refined sugar.
Whether you have your favorite brunch spot around town or prefer making a whole breakfast spread at home, we can all agree that there's nothing quite like weekend brunch--you can actually enjoy breakfast without rushing out the door. With the warm weather, blooming flowers, and sunny days upon us, inspiration struck for a bright, citrus-y sweet date recipe.
We've partnered with our friends Edward & Sons and Rise bar to bring you a deeee-licious Lemon Poppyseed Pancakes that are vegan, gluten-free, nut-free, and refined sugar-free! The touch of sweet blueberry date syrup creates the perfect contrast to the tartness from the lemon in the pancakes. Top off these lemon blueberry pancakes with some fresh blueberries, Joolies blueberry date syrup and a chopped lemon cashew Rise bar to add more protein!
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Ingredients you'll need:
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- Gluten-free All Purpose flour
- We recommend using a gluten-free all purpose flour, not a gluten-free 1-to-1 for this recipe.
- Let’s Do Organic Cassava Flour
- Made from yucca root, this naturally gluten-free flour is super light in texture and very absorbent.
- Coconut sugar
- To get the sweetness we all love, while keeping it refined sugar-free, we added a little bit of coconut sugar. We don't recommend substituting with a liquid sweetener.
- Poppy seeds
- These add a nice touch of texture, aesthetics, and are a good source of fiber, magnesium and calcium and contain omega-6 fats.
- Joolies Blueberry Date Syrup
- The natural sweetener leveled up with a touch of blueberry to drizzle over this pancake stack. Plus, you still maintain all the nutrient and health benefits of a medjool date in the syrup form.
- Let’s Do Organic Tapioca Starch
- This helps bind gluten free recipes and create the desired texture.
- Native Forest Organic Light Coconut Milk
- We love this coconut milk because it has no added sugar, organic, and kosher certified! Be sure to use the cream and water when adding to the mix.
- Almond milk
- We went with an almond milk for this one, but use whatever floats your boat! There's coconut, macadamia, or other blends that work just the same.
- Fresh Lemon
- Fresh is always best and provides the perfect flavor. We'll need the juice and zest so don't toss your lemon after juicing!
- Apple cider vinegar
- A little bit of this is needed to help create fluffiness in our pancakes!
- Vanilla + sea salt
- These help to compliment the other flavors!
- Baking Soda
- Despite being such a small ingredient, this is essential to getting the FLUFF!
- Rise Lemon Cashew Bar
- This adds 15g of protein and makes a yummy, flavorful topping.
- Gluten-free All Purpose flour
