Blueberry Lemon Poppyseed Pancakes

Blueberry Lemon Poppyseed Pancakes (Vegan)

(Makes 6-7 pancakes, double batch for 12-13)


1 cup + 2 Tbsp (155g) all purpose flour
1 ½ Tbsp baking powder
½ tsp sea salt
2 Tbsp lemon zest (about 2 organic lemons)
2 Tbsp poppy seeds
½-¾ cup fresh organic blueberries
1 Tbsp melted coconut oil
1 cup vanilla soy or almond milk
1 Tbsp lemon juice
¼ cup Maple Valley Cooperative Maple Sugar


1. Preheat non-stick skillet or griddle, medium heat.
2. Mix together flour, baking powder, and sea salt. Stir in the lemon zest, poppy seeds, and blueberries.
3. In a separate bowl, add the lemon juice to the vanilla soy milk (or almond milk). Set aside for five minutes.
4. Stir Maple Valley Cooperative Organic Maple Sugar into the milk & lemon juice.
5. Stir the melted coconut oil into the bowl with dry ingredients.
6. Add the bowl of milk/lemon juice/maple sugar to the bowl with dry ingredients. Use a fork to mix well, until there are no more lumps.

7. Use a ¼ or ⅓ cup to pour batter onto the heated pan or griddle.
8. Cook the first side for 1-2 minutes or until bubbles appear on the surface and edges look dry and cooked.
9. Flip and cook for another 1-2 minutes.
10. Keep cooked pancakes in a warm oven on the rack in a single layer until you finish making them all.
11. Stack them on plates and top with organic butter and a generous drizzle of Maple Valley Cooperative Organic Dark & Robust Maple Syrup. Enjoy!