Lemon Poppyseed Oat Pancakes
quickbudget
- Prep
- 10 min
- Cook
- 15 min
- Serves
- 3
- Difficulty
- Easy
Recipe by Stephanie Mayford
Published 29 June 2026
Steps
- 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.
- 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.
- Gently fold in the lemon juice, zest and poppy seeds, making sure the seeds are evenly distributed.
- 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.
- Serve immediately with plant-based yoghurt and fresh fruit such as raspberries.
Ingredients
US Units
Produce
- 2 bananas
- medium, mashed
- 1 lemon
- juice and zest
Fridge & Frozen
- 8½oz vegan yoghurt
- approximately 1 cup; original recipe says 'yoghurt' — use a plant-based variety
- 4 fl oz vegan milk
- approximately ½ cup; any plant milk
- vegan margarine or high-smoke-point oil (to taste)
- for frying; macadamia or avocado oil work well
Tins & Dry
- 7oz oat flour
- approximately 2 cups; or blended rolled oats
- ¼ fl oz poppy seeds
Pantry
- 1 tsp vanilla essence
- 1 tsp bicarbonate of soda
- 1 tsp apple cider vinegar
Equipment
- Whisk
- Measuring cup
- Mixing bowl
- Spatula
- Frying pan or pancake pan
- Teaspoon
- Lemon juicer or fork
- Zester or grater
Nutrition per serving
Calories 403 kcal
Protein 13g
Carbs 71g
Fat 8g
Fibre 8g
Values are approximate.