If you're a fan of a fluffy pancake, these will be right up your street. They're bright and perfectly sweet with a hint of toasted, nutty warmth from the poppyseeds.
In a large mixing bowl, add the vegan greek yoghurt the gradually whisk in the milk until you get a smooth mixture. Squeeze in the lemon juice then mix together and set to one side to thicken.
In another bowl, add the caster sugar and lemon zest and rub together using your fingers to release the oils in the zest. Sift in the self raising flour, baking powder and salt and mix together.
Add the wet mixture to the dry, followed by the vanilla extract and poppyseeds then gently whisk everything together until smooth.
Heat a nonstick frying pan over a low heat then add a drizzle of oil to the pan. Use a piece of kitchen paper to evenly coat the pan with the oil, absorbing any excess.
Ladle a large spoonful of batter into the pan and fry gently for around 3-4 minutes, or until bubbles appear on the top and they're mostly cooked all the way through. Flip the pancake and fry for a minute or so on the other side.
Whilst the pancakes are cooking, sieve the icing sugar into a bowl and add just enough lemon juice to give you a thick but drizzeable icing.
Serve the pancakes in a stack with a generous drizzle of the lemon icing and lemon zest to garnish. Enjoy!
