Vegan Lemon Poppy Seed Sauce

Lemon sauceMaple syrup I could have by the bucket load. It is a relatively healthy sweetener but it does have high fructose and glucose content, so I shouldn’t have much of it. But maple syrup is one of these things that is difficult to have a little of – and I can’t relate to people who have only a tablespoon of it on their pancakes. I used to have at least ¼ cup for a stack of pancakes, but now I can’t be doing that any more.

Brown rice syrup is a yummy alternative, but it doesn’t cut it on it’s own on pancakes – not the right sweetness and not runny enough. I have therefore developed this lemon sauce for my pancakes. It is seriously yummy and I can have a tablespoon (or two) and that is enough (but you can of course have more). The other great thing about this sauce is the lemon flavour. I frequently have a lemon or syrup dilemma when it comes to what to have on my pancakes, but with this sauce you get both.

Eat time

Vegan Lemon Poppy Seed Sauce

Prep Time: 2 minutes

Cook Time: 5 minutes

Serving Size: 4-6 people


  • 1 tbs tahini
  • 1 tbs lemon juice
  • 2 tbs brown rice syrup
  • 2 tbs coconut oil
  • 2 tbs water
  • 2 tsp poppy seeds
  • 1 tsp lemon zest and a pinch extra lemon zest to sprinkle on top
  • * I use a dry cup measurer for all my measuring (liquid and dry)


  1. Put all the ingredients in a pot and briefly heat until all the mixture has melted and is well combined.
  2. Then pour into your serving dish/mini jug/ bowl.
  3. Optional, if you are serving in a bowl then sprinkle with a pinch of lemon zest.
  4. Makes enough for 4-6 people to have on top of 3 pancakes, or for a sauce over a sponge cake.

Serving ideas:
* Drizzled on top of pancakes, cake, scones, berries, yoghurt and many other options.

Lemon sauce drizzle on pancakes

Lemon sauce on yoghurt

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