This Lemon Poppy Seed Pancake recipe features lemon juice, lemon extract and lemon zest combined with poppy seeds to create a bright lemony flavor that's a great way to start the day. These vegan pancakes are delightful topped with a touch of almond butter, fruit and/or real maple syrup.

2 cups + 2 Tablespoons non-dairy milk
1 Tablespoon lemon juice
zest of 2 lemons or 1 Tablespoon lemon extract
1 Tablespoon poppy seeds
1 teaspoon golden flax meal
1 teaspoon vanilla extract
1 teaspoon almond extract

1 cup whole wheat flour
2/3 cup all-purpose flour
1/3 cup oat bran, wheat germ or wheat bran
2 Tablespoons sugar
1 ½ teaspoons baking powder
½ teaspoon salt

5 Tablespoons canola oil

½ cup slivered almonds

1)
In a medium bowl, whisk together the non-dairy milk, lemon juice, lemon zest or extract, poppy seeds, golden flax meal, vanilla extract and almond extract.  Let it sit for about 10 minutes so the non-dairy milk curdles.

2)
In a large bowl, combine the whole wheat flour, all-purpose flour, oat bran, sugar, baking powder and salt.

3)
Whisk the canola oil into the non-dairy milk and lemon juice from Step 1 then whisk the mixture into the large bowl containing the flour mixture and mix until fully incorporated. Stir in the slivered almonds. 

4)
Grease a griddle or a large iron skillet with canola oil. If you're using a non-stick surface forego the greasing process. The surface is ready for pancakes when water flicked on it sizzles. Using a ladle, drop about 1/3 cup of batter to form a pancake. When small bubbles appear, flip the pancake with a spatula. A thin steel spatula with a large surface area works well. Let the pancakes cook for at least another 2 minutes on the other side or until golden. Do not press down on pancakes with the spatula.

Pancakes keep for up to 5 days in an airtight container in the fridge and can be easily heated in a toaster. 
Makes 8 to 10 Vegan Lemon Poppy Seed Pancakes.