Mini Oat Pancakes with Lemon & Poppy Seed Drizzle (vegan)

February 13, 2018

 

 

Shrove Tuesday wouldn't be the same without lemon and sugar pancakes, right? But this can also be a little boring and unadventurous. So I've come up with this recipe that's a little different and tastes just yum.


I love Poppy seeds in a Lemon Drizzle cake so I thought why not add this to the lemon drizzle. I also love a real lemony kick so I've included the rind of the lemon, which packs such a punch and adds texture.

 

I heat up the ingredients so the lemon caramelises a little with the sugar, and then add honey for the flavour. Use a plant-based syrup like Maple Syrup if you're Vegan, or add more sugar. It will taste just as good.

 

And finally, the coconut cream. Well this, for me anyway, is what makes this dish. Such a amazing flavour combination. There will be some coconut cream left over (unless you end up eating it all of course) but you can use this to make something else, like these Masala Pancakes with Coriander & Coconut Chutney or Vegan Coconut 'Chicken' Curry. If you don't like coconut you can use dairy cream or leave it out completely.

 


The pancakes are lovey but as there is no egg and no flour to bind it they are delicate so handle with care! Once they're cooked and you have lovely lemony drizzle with melty, coconut cream, they taste just great.

 

Happy Shrove Tuesday!

 

 

Makes approx 26 mini pancakes

 

INGREDIENTS
Pancake

200g of ripe bananas

90g of Oats

1 1/2 tsp of Baking Powder
180ml of Unsweetened Almond Milk (or other plant-based milk)

1/2 a tsp of Vanilla Bean Paste 

Pinch of ground Cinnamon 

1/4 tsp of Salt
Coconut Oil spray

 

Lemon Drizzle

1 lemon, zest finely grated and juiced

2 tbsp of Caster Sugar 

Half a tsp of Poppy Seeds

1 tsp of Honey or Maple Syrup (or more to taste)

Pinch of Cinnamon 

 

Coconut Cream

1 tin of Full Fat Coconut Milk

 

 

METHOD

Before you start, blend an entire tin of coconut milk to make a lovely thick and creamy consistency. Put in the fridge to set while you make your pancakes and drizzle. 

 

For the pancakes, start by blending all the ingredients for the pancake mix in a food processor or smoothie maker.

 

Spray a large non-stick frying pan with oil (I use coconut oil spray) to a medium hot pan. One tablespoon will make one mini pancake.

 

Pour the batter directly on the pan. It will expand on its own and make a circular shape. One tablespoon makes one mini pancake. Make sure there's enough space in between each pancake.


WARNING: Handle the pancakes with care. They are very delicate. Don't turn until they've cooked for about 4 minutes, on the first side especially the first batch. Also, make sure the pan is not too hot or else your pancakes will burn.


Then carefully use a rubber spatular to turn the pancakes over, one by one. They will then need about 3 more minutes on the other side.

 

For the lemon drizzle, start by finely grating the zest of the lemon into a sauce pan. Then cut the lemon in half and squeeze out all the juice. Make sure you remove all the pips.

 

Add the caster sugar to the pan and heat on a medium heat for 5 minutes. Take off the peat and add the Poppy Seeds and honey, if using. Do the taste test and add more honey if desired.

 

Stack the pancakes on top of each other, drizzle over the lemon sauce. Then add a dollop of coconut cream and some more lemon drizzle on top.

 

 

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