Is there anything more delightful than waking up to the sun streaming through the windows, the aroma of freshly cooked pancakes wafting through your home? Imagine the vibrant tang of lemons mingling with the subtle crunch of poppy seeds—each bite a sun-kissed hug for your taste buds. These Lemon Pancakes with Poppy Seeds are more than just breakfast; they are an experience, a moment carved out just for you.
Why make this recipe?
Not only are these pancakes a delicious way to kickstart your day, but they are also packed with wholesome ingredients that make you feel good inside and out. The unique blend of quinoa flour and almond flour not only gives these pancakes an inviting nutty flavor but also makes them gluten-free! With the bright zest of lemon and the satisfying crunch of poppy seeds, these pancakes are a refreshing twist on the classic breakfast. Plus, they’re perfect for serving up on a lazy Sunday or impressing your friends during brunch!
How to make Lemon Pancakes With Poppy Seeds
Ingredients:
- 2 flax eggs or 2 chicken eggs
- 1 cup quinoa flour
- 1/2 cup almond flour
- 2 tablespoons arrowroot starch
- 2 teaspoons coconut flour
- 2 teaspoons baking powder
- 1 teaspoon Ceylon cinnamon
- 1/2 teaspoon sea salt
- 1/4 cup mashed banana
- 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 vanilla extract
- 1/4 to 1/2 teaspoon lemon flavor
- 2 tablespoons lemon zest
- 1 tablespoon poppy seeds
- Fresh berries
- Coconut yogurt
- Maple syrup
Directions:
- Start by preheating your griddle over medium heat. Let the excitement build as the griddle warms up!
- In a small bowl, whisk together the flax and a couple of tablespoons of water, setting aside to let it gel. This is a vital step for binding in your vegan version!
- In a large mixing bowl, whisk together the quinoa flour, almond flour, arrowroot starch, baking powder, cinnamon, and sea salt until they are well combined and lovely.
- In another bowl, beat together your flax eggs (or chicken eggs), mashed banana, coconut yogurt, non-dairy milk, almond oil, lemon juice, vanilla, and just enough lemon flavor to tease the senses. Pour this delightful mixture into your dry ingredients and mix until you have a smooth batter.
- Gently fold in the luminous lemon zest and poppy seeds, letting each ingredient shine brightly.
- Lightly grease your griddle with a splash of nonstick cooking spray or a little coconut oil, creating a surface that ensures golden-brown pancakes.
- Ladle 1/4 cup of batter onto the griddle, spacing them out and watching the fun begin!
- Cook until you see small bubbles forming around the edges, which usually takes about 2-3 minutes. Don’t be shy—give them a flip and cook for another 1-2 minutes until they turn a beautiful golden brown.
- Repeat this process until you’ve cooked every last bit of batter.
- Serve these warm, adorned with fresh berries, a dollop of coconut yogurt, and pure maple syrup drizzle. Heaven on a plate!
- If you have any leftovers (but let’s be honest, that’s a big if!), store them in an airtight container in the fridge for up to a week—simply reheat when needed.
How to serve Lemon Pancakes With Poppy Seeds
Indulge in these pancakes as the centerpiece of your brunch table, accompanied by the fresh vibrancy of seasonal berries and perhaps a sprinkle of extra lemon zest for a zesty kick. A drizzle of warm maple syrup provides the perfect finishing touch—don’t rush! Take a moment to enjoy the delightful symphony of flavors in every bite.
How to store Lemon Pancakes With Poppy Seeds
Store any uneaten pancakes in an airtight container in the fridge for up to a week. When you’re ready for another round, simply reheat them in a skillet or the microwave. They’re just as good on day two, trust me!
Tips to make Lemon Pancakes With Poppy Seeds
- Make sure to zest the lemons before juicing—this way, you won’t have to wrestle with slippery lemons!
- If you’re not a fan of poppy seeds, feel free to leave them out or substitute them with chia seeds for a similar texture.
- Adding a pinch of turmeric can give your pancakes an extra touch of color and a subtle earthiness.
Variations
You can mix things up by adding in fresh blueberries or chunks of peaches into the batter for a burst of fruity goodness. Want a tropical twist? Pineapple or shredded coconut make delightful additions, too!
FAQs
-
Can I use gluten-free all-purpose flour instead of quinoa and almond flour?
Yes, you can! Just ensure that it’s a gluten-free blend suitable for pancakes. -
What if I don’t have almond flour?
Any nut flour or even oat flour will work as a substitute! Just keep in mind that flavor and texture may vary slightly. -
Can I make these pancakes ahead of time?
Absolutely! You can prepare the batter the night before and simply cook them fresh in the morning. Alternatively, cook and then freeze them for a quick breakfast later!
Embrace these Lemon Pancakes with Poppy Seeds as a delightful start to your day or a treat during brunch with loved ones. Each light, fluffy bite is like sunshine on a plate, reminding us to savor the sweet moments in life. Happy cooking!
Lemon Pancakes with Poppy Seeds
Ingredients
Method
- Preheat your griddle over medium heat.
- In a small bowl, whisk together the flax eggs and water, setting aside to let it gel.
- In a large mixing bowl, whisk together quinoa flour, almond flour, arrowroot starch, baking powder, cinnamon, and sea salt.
- In another bowl, beat the flax eggs (or chicken eggs), mashed banana, coconut yogurt, non-dairy milk, almond oil, lemon juice, vanilla, and lemon flavor.
- Pour the wet mixture into the dry ingredients and mix until you have a smooth batter.
- Gently fold in lemon zest and poppy seeds.
- Lightly grease the griddle with nonstick cooking spray or coconut oil.
- Ladle 1/4 cup of batter onto the griddle, spacing them out.
- Cook until small bubbles form around the edges, about 2-3 minutes, then flip and cook for another 1-2 minutes until golden brown.
- Repeat until all batter is cooked.
- Serve warm with fresh berries, coconut yogurt, and a drizzle of maple syrup.