Lemon Poppy Seed Pancakes with Vegan Cream Cheese

Start your mornings right with these fluffy vegan pancakes filled with lemon and poppy seeds. Served with fresh strawberries and soft vegan cream cheese.


Prep Time: 15 mins
Cook Time: 25 mins
Yields: 4


  • For the Pancakes:
  • 1 tablespoon chia seeds
  • 3 tablespoons water
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon coconut sugar or to taste
  • 1 cup almond milk + more if needed
  • 1 teaspoon vanilla bean paste
  • 1 teaspoon apple cider vinegar
  • 4 tablespoons poppy seeds
  • 2 tablespoons lemon zest
  • For the Cream Cheese:
  • 1 cup blanched almonds, soaked in hot water for 15 minutes
  • 1 teaspoon nutritional yeast
  • 100 g coconut natural yogurt
  • 1 teaspoon lemon juice
  • pinch of salt
  • fresh strawberries, for serving


  1. Mix chia seeds and water together in a small bowl and let it sit for 5 minutes until the mixture becomes gel.
  2. In a medium bowl mix flour, baking soda and sugar together. Add in almond milk, vanilla, apple cider vinegar, chia seed mixture and mix until well combined and slightly thick. Add in poppy seeds and lemon zest, mix until combined. Add in more flour or milk, if needed.
  3. Drop about 2 tablespoons of the batter onto the pan over medium heat. When bubbles pop, flip the pancake over. Cook for another couple of minutes. Repeat with the remaining batter.
  4. Make the cream cheese. Drain the almonds and place into a blender along with the rest of the ingredients. Process until creamy and smooth. Serve pancakes warm with cream cheese and strawberries. Enjoy!

Nutrition Facts

Per serving: 430 KCALS | 19G FAT | 2.3G SAT FAT | 53.1G CARBS | 8.4G SUGAR | 6.7G FIBRE | 14G PROTEIN

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