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Just in case I didnβt they taste like cake but healthy how about now? 
Poppyseeds Pancakes: 1/2 Cup / 120ml Dairy-free milk 4 tbsp Coconut yoghurt 1 tsp vanilla extract 1/4 Cup / 80ml maple syrup 2 tbsp coconut oil, melted 1 1/2 Cups gluten free flour. 2 tsp Baking powder 1/2 tsp Bicarbonate soda 2 tbsp poppy seeds Zest and juice of 1 lemon .β .β .β #veganpancakes#poppyseed#veganbaking#lemonzest#poppyseedpancakes#veganbreakfast#foodstyling#plantbasedrecipes#veganfoodblog#foodglooby#pancakessunday#veganvultures#thrivemags#grainfree#glutenfree#bestofvegan#vegano#vegandessert#pancakes#wholefoods#dairyfreeBefore you juice a lemon, take a zester and use it to get the lemon zest that you can save in a zip-lock bag in the freezer. Recipes always call for it and you’ll feel like a master chef when you simply whip it out from the freezer instead of having to zest a whole new lemon that you may not even plan to juice. It’s much faster, too: it will take you less than a minute to get the bag out of the freezer and take out as much as you need before putting the bag back. By the time you’re done, you wouldn’t have even taken out your zester from the drawer!
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