Lemon Poppy Seed Pancakes
Top these fluffy lemon pancakes with coconut yogurt and fresh berries for the perfect vegan, gluten-free breakfast!
Servings: 14 pancakes
Calories: 101kcal
Ingredients
- 2 flax eggs or 2 chicken eggs
- 1 cup quinoa flour I like to toast mine
- 1/2 cup almond flour
- 2 tablespoons arrowroot starch
- 2 teaspoons coconut flour
- 2 teaspoons baking powder
- 1 teaspoon Simply Organic Ceylon Cinnamon
- 1/2 teaspoon sea salt
- 1/4 cup mashed banana about 1 small
- 1/4 cup coconut yogurt
- 1 cup non-dairy milk
- 2 tablespoons almond oil or other light flavored oil
- 1 tablespoon lemon juice
- 1 teaspoon Simply Organic Vanilla Extract
- 1/4 - 1/2 teaspoon Simply Organic Lemon Flavor
- 2 tablespoons lemon zest about 2 lemons
- 1 tablespoon Simply Organic Poppy Seeds
- Fresh berries coconut yogurt & maple syrup to serve
Instructions
- Preheat a griddle over medium heat.
- Whisk together the flax and water and set aside to gel.
- In a large mixing bowl, whisk together the flours, baking powder, cinnamon and salt.
- Beat together the flax eggs, banana, yogurt milk, oil, lemon juice, vanilla and lemon flavor, then pour into the dry and mix until a smooth batter forms. Fold in the lemon zest and poppy seeds.
- Lightly grease your griddle with nonstick cooking spray or coconut oil. Ladle ¼ cup of batter onto the griddle and repeat until you have filled your pan. Cook the pancakes until small bubbles begin to form around the edges, about 2 – 3 minutes. Flip and cook for another 1 – 2 minutes longer until the other sides are golden brown. Repeat until no batter remains.
- Serve warm with fresh berries, a dollop of coconut yogurt and pure maple syrup.
Video
Notes
Store leftover pancakes in an airtight container in the fridge for up to a week. When you're ready to eat them, reheat them on a lightly greased griddle or skillet over low heat until they're warmed through, or warm them up in the microwave.
Nutrition
Calories: 101kcal | Carbohydrates: 10g | Protein: 2g | Fat: 5g | Sodium: 111mg | Potassium: 88mg | Fiber: 2g | Sugar: 1g | Vitamin C: 2.4mg | Calcium: 79mg | Iron: 0.7mg