Quick & Healthy Gluten-Free Lemon Poppyseed Pancake Recipe
Spring into action with these healthy lemon poppyseed pancakes! A pancake recipe made with wholesome ingredients that will make you feel good about your next brunch.
This past winter, I made it a goal to avoid the season in Toronto for as long as humanly possible. I made a trip to California and Mexico, which eliminated a solid two and a half weeks of the dreadful season.
I don’t know why I thought that somehow returning home from Mexico in March would mean that I skipped winter entirely but the snowstorm pounding down outside made it pretty clear that I was mislead. Nevertheless, I’m hoping these lemon poppyseed pancakes will bring a little sunshine into your life and add a spring in your step as winter continues to rear its ugly head
Lemon Poppyseed Pancakes
Prep time: Cook time: Total time: Serves: 6-8 pancakes depending on size
Ingredients:
2 cups oat flour (ground up oats)
2 tsp baking powder
2 tbsp organic poppy seeds
1/2 cup unsweetened applesauce
1 cup unsweetened almond milk (or more if batter is too thick)
1 large organic egg
1 tsp lemon flavoring
2 tbsp pure maple syrup + more for topping, if desired
coconut oil for pan
Instructions:
1. In a large bowl combine oat flour, baking powder, and poppy seeds.
2. Add in almond milk, applesauce, egg, lemon flavoring and maple syrup
3. If batter is too thick add in a bit more almond milk, but batter should NOT be thin like crepes.
4. Spray or melt coconut oil in a large pan over medium heat.
5. Add a 1/3 cup of batter to form pancakes.
6. Cook until all bubbles have popped (about 3 mins) & flip over for 1 min. Repeat until all batter is used.
7. Serve warm with maple syrup, nut butter or berries.
This video was originally posted on The Healthy Maven’s blog, The Healthy Maven. For more recipes, visit http://thehealthymaven.com. Photos via (1,2,3)
