• In a bowl/measuring cup, combine soy milk and 4 tsp lemon juice, and combine then let sit to curdle and thicken to make a vegan buttermilk.
• In a large mixing bowl, whisk together lemon zest, flour, sugar, baking powder, baking soda, salt, and poppy seeds to get rid of any lumps.
• Pour the soy milk (vegan buttermilk) mixture and oil into the flour mixture and whisk until lumpy but most flour is integrated. DO NOT OVERMIX. Let the batter sit for a few minutes (5 should be fine) to let the leavening agents work their magic.
• Preheat a griddle to 350F (or a pan to medium heat) and brush an even light coating of the vegan margarine. Add 1/4-1/3 cup blobs of the pancake batter to the griddle. Gently flatten with a back of a spoon/ladle to get the desired shape and even out the batter. Cook for about 2-3 minutes until the edges are slightly cooked and bottom is golden. Flip and cook for another minute or two until that side is golden as well.

Glaze/Syrup

• Combine the ingredients for either the glaze OR the syrup and stir to combine until all the icing sugar is dissolved.

To serve:

• Stack your pancakes, drizzle the syrup or the glaze over the pancakes and add vegan whipped cream and raspberries! Add a slice of lemon for garnish if desired.