Lemon Poppyseed Pancakes
These Lemon Poppyseed Pancakes remind me of spring, but they can be made anytime of year. Bright lemon flavor with little bursts of poppyseed and then topped with fresh berries or your favorite toppings. These are pancakes you can feel good about too - refined sugar free, dairy free, egg free and oil free!
- 1 1/2 cups white whole wheat flour
- 1/4 cup flaxmeal
- 3 tbsp coconut sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 1/2 cups nondairy milk (I used soy. Cashew or almond should work too)
- 1/4 cup fresh lemon juice (use 2-3 tbsp if you want less lemon flavor)
- 2 tbsp lemon zest
- 2 tsp poppy seeds
Pancake Topping Suggestions:
Whisk together the flour, flaxmeal, coconut sugar, baking powder and salt in a small mixing bowl.
In a medium mixing bowl, whisk together the nondairy milk, lemon juice, and lemon zest.
Pour the dry into the wet and whisk to combine.
Add the poppyseeds and stir to combine.
Heat a skillet over medium heat. Add a spritz of cooking spray if you don't have non-stick pan.
Pour about 1/4 cup of batter into the skillet for each pancake - do not crown the pan.
Cook about 4 minutes on the first side. When the edges start to pull away from the pan, it's ready to flip. Cook another 3-4 minutes on the second side. Adjust the heat as necessary.
Repeat until all the batter is gone.
Top with your favorite pancake toppings and serve immediately.
Nutrition facts calculated without toppings.
Calories: 278kcal | Carbohydrates: 49g | Protein: 11g | Fat: 6g | Monounsaturated Fat: 1g | Sodium: 348mg | Potassium: 138mg | Fiber: 10g | Sugar: 10g | Vitamin C: 8.3mg | Calcium: 60mg | Iron: 3.1mg