Yummy Vegan Lemon & Poppyseed Pancakes

I have not shared many recipes this year on my blog. I am sorry. I guess you could say I have been busy! My twins are now 9 months old and both crawling. I spend my days changing nappies, preparing food, cleaning said food from the floor, hanging clean laundry, folding laundry and putting toys away. But I love it! 

To add to the crazy busy life I already have; I am going to study a Master of Nutrition with Deakin University online starting in July! I am starting with 2 units and will probably take around 3 years to finish it! I am so excited to become a qualified nutritionist! I am also looking forward to studying again. I never thought I would say that! 

After quite a few trials of different vegan, gluten free, healthy pancakes recipes with some hits and fails I have found the perfect pancake recipe inspired by Cookieandkate's pancake recipe.

It is vegan but I have yet to try this recipe with GF flour. I love love love lemon & poppyseed cake and it tastes amazing in those pancakes. They were a big hit with my husband, my sister and the twins. (They tried a tiny piece of mine and some sugar free ones made specifically for them.) I have also made them using self raising wholemeal flour and they were perfect.

This simple vegan pancake recipe can easily be customised to your taste; remove the lemon & poppy seeds, add berries, add chocolate chips, add banana, or keep them natural with just maple syrup drizzled on top.

 Recipe for vegan lemon & poppyseed pancakes: 

Makes 8 pancakes. 

  • 1 cup of wholemeal wheat flour (also works with spelt or buckwheat flour);
  • 1 tbsp baking powder;
  • 1 cup of almond milk;
  • 2 tbsp of maple syrup or sugar of choice;
  • 1 tsp of vanilla powder;
  • 1 tsp of cinnamon;
  • 2 tbsp of poppy seeds;
  • zest of 1 lemon;
  • pinch of salt;
  • lemon juice & maple syrup for topping;
  • coconut oil spray for cooking;
  • Optional: coconut yogurt on top. 

  1. In a bowl, mix the flour, baking powder, cinnamon & vanilla;
  2. Add the almond milk and maple syrup and stir it together;
  3. In a pan, spray some coconut oil;
  4. Once hot, scoop some batter to make the pancakes & turn the heat down;
  5. Flip them after 2-3 minutes;
  6. Repeat until all the pancakes are made and serve with lemon juice & maple syrup;


Raw Mango Turmeric Cheesecake Recipe

Winter is here in Australia but my latest recipe is not very wintery. Mangoes are not in season anymore but I was craving a summer dessert the other day so I used frozen mangoes, if you can, use 1 fresh mango. This recipe was inspired from my recent trip to Ubud and the many raw cakes I had there. I added turmeric to make the colour pop a little more and also to add health benefits to this raw cake. You cannot taste the turmeric but it makes it nice and yellow!



  • 1 1/2 cup of raw almonds;
  • 1/2 cup of shredded coconut;
  • 1 tsp vanilla powder or paste;
  • 1/2 cup of pitted dates;
  • 1 or 2 tbsp of water;
  • 2 cups of raw cashews; (soaked 1 hour minimum and rinsed & drained)
  • 1/2 cup of shredded coconut;
  • 500 gr frozen mangoes (or 1 or 2 fresh mangoes);
  • 1/2 cup of rice malt syrup of sweetener of your choice;
  • 1 tsp vanilla paste;
  • 1 1/2 tsp of turmeric powder;
  • pinch of salt;
  • 1 tbsp water;


  1. In a food processor, mix all the crust ingredients until fine and sticky. 
  2. Press dough into a tart or cake tin firmly and pop in the freezer.
  3. In the food processor, then mix the filling ingredients starting with the cashews and coconut and adding the other ingredients finishing with the mango.
  4. Spread the filling in the crust and pop back in the freezer. top with Coconut flakes and take out of the freezer 2 hours before serving or keep it in the fridge for 6+ hours.

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