1 1/2 cups all-purpose flour
1/4 cup sugar
1 Tablespoon poppy seeds
1 Tablespoon baking powder
1/2 Tablespoon baking soda
1/4 Tablespoon salt
3/4 cup soymilk
1/4 cup vegan plain yogurt
1 egg substitute
1 Tablespoon lemon juice
2 Tablespoons finely grated lemon zest
1. Combine the flour, sugar, poppy seeds, baking powder, baking soda, and salt. Make a well in the center.
2. In another bowl, whisk together the soymilk, vegan yogurt, egg substitute, lemon juice, and lemon zest. Pour the wet mixture into the flour and mix well.
3. Spoon the batter in scant 1/3 cup portions to make 12 pancakes. Flip each pancake when the surface is covered with tiny air bubbles, about 3 minutes. Cook until the bottom is golden brown, about 2 or 3 minutes more.
Bon appetit!