Since today is Father’s Day, I decided to make my husband pancakes for breakfast this morning! I really wanted to try something different so I opened my fridge and pantry, saw some lemons and poppy seeds and voila! I bring to you, lemon poppy seed pancakes! These pancakes came out so fluffy and delicious. Bonus, they are gluten free, dairy free, vegan, and have NO refined sugar!
I topped my lemon poppy seed pancakes with cut up strawberries and maple syrup, but they were delicious even plain! What are your favourite pancake toppings? Let me know in the comments below.
|PREP TIME||15 minutes|
|COOK TIME||10 minutes|
|YIELD||10 small pancakes|
- 2 cups steel cut oat flour (I use my Vitamix to grind the oats into flour)
- 2 tbsp poppy seeds
- 2 tsp baking powder
- 2 flax eggs
- 1 lemon zest & juice
- 2 tsp apple cider vinegar
- 1 tsp pure vanilla extract
- 1 cup almond or cashew milk
- Coconut oil (for frying)
Optional Garnishes: Strawberries, maple syrup, coconut whipped cream, vegan butter or chopped pecans.
- Prepare your flax eggs and place in your refrigerator.
- In a large bowl combine all the dry ingredients and set aside.
- In another bowl combine your prepared flax eggs and all the wet ingredients (except coconut oil) and mix well.
- Slowly add the wet ingredients to the dry and mix until combined.
- Using a griddle or skillet, add some coconut oil and wait until the pan is very hot. Test the oil by dropping a tiny amount of batter to see if it sizzles.
- Once ready, pour small amounts of the batter into the hot oil to make your pancakes appropriately 3-4 inches in diameter.
- Cook for a few minutes until small bubbles start to form and then flip to cook the other side for a few more minutes.
- Serve with strawberries, maple syrup, or any other desired toppings.
Note: If the batter gets too thick while making the pancakes (especially when doing so in batches) add a tablespoon or 2 of water and mix well.