By Holly Royce
Good Morning everyone!
I would like to invite you all to join me on my 30 Lemon Quest. My housemate recently returned from visiting her father with a giant basket of lemons, 30 to be exact. My mission is to use them to make delicious vegan treats to share with my housemates, neighbours and in the 1 Million Women office.
Why is eating seasonable produce sustainable?
Where fruit and vegetables come from, the way they are grown, how far the food items have traveled, and how they are stored and preserved or refrigerated – all are important elements in determining its carbon footprint. Incredible as it may sound, what we eat and drink contributes to about one third of the CO2 pollution connected with our day-to-day living. We have the power to make positive choices when we shop that will affect food preparation, eating and what we can do with scraps and leftovers. – See more at our website.
Sunday is a pretty great day for pancakes, and I’ve tried making quite a few vegan ones in my time, but none even came close to how great these lemon and poppy seed pancakes tasted. I have something I like to call the ‘boyfriend test’, where I get my boyfriend (not vegan) to eat what I cooked and tell me how close it came to tasting like ‘The Real Thing’ (his words not mine). This one came pretty close with a 7/10 in the boyfriend test.
Please enjoy this recipe and PLEASE share any more vegan recipes involving lemons that you can think of.
VEGAN LEMON AND POPPY SEED PANCAKES (makes 12 pikelets, feeds 3 20-somethings happily)
— 1 cup plain flour
— Juice from 2 lemons (one for the batter and one to go on top)
— 2 Tbs Poppy seeds
— 1/4 cup coconut oil (and a touch extra for oiling the pan)
— Egg replacer (equivalent of 1 egg)
— 1 cup non-dairy milk (I used unsweetened almond milk)
— 1/2 tsp vanilla extract
— splash of organic maple syrup or stevia to taste
— 2 Tbs water
— Stir the non-dairy milk and lemon juice together. Set aside and allow to curdle while you mix up the other ingredients.
— In a medium bowl, add all other ingredients together.
— Slowly mix in non-dairy milk and lemon juice
— Heat pan and lightly brush with coconut oil.
— Pour out batter into first pancake shape. About 1/2 a minute on each side worked for me, though the first took a little longer to heat up.
Serve with juice of lemon and organic maple syrup on top.
2 lemons down – 28 to go. Share your lemon based recipes in the comments below!
Don’t forget to head over to our website! We are daughters, mothers, sisters and grandmothers getting on with practical climate action to live better for us and the planet. Join the movement at www.1millionwomen.com.au