Lemon Poppyseed Oat Pancakes

Method

1. Combine the apple cider vinegar and bicarbonate of soda with the plant-based milk and leave for at least 10 minutes — it should thicken and bubble to form a buttermilk-style mixture.
2. Meanwhile, mash the bananas in a mixing bowl and whisk in the oat flour, yoghurt, the milk mixture and vanilla essence until a smooth batter forms.
3. Gently fold in the lemon juice, zest and poppy seeds, making sure the seeds are evenly distributed.
4. Heat a frying pan over medium heat with a little vegan margarine or oil. Spoon 3–4 tbsp of batter per pancake to make small to medium rounds. Fry until bubbles form on the surface, then flip and cook until golden on the other side.
5. Serve immediately with plant-based yoghurt and fresh fruit such as raspberries.

Equipment

• Whisk
• Measuring cup
• Mixing bowl
• Spatula
• Frying pan or pancake pan
• Teaspoon
• Lemon juicer or fork
• Zester or grater