Recipes

Lemon and Poppy Seed Pancakes

August 22, 2016

Lemon & Poppyseed pancakes
Oh my god guys, I just got my thesis grade back and I got an A-!!!!! I’m so happy!! I wrote my bachelor thesis on the KNMI NO2-sonde that I worked with during my internship there, and how to improve it etc. Very interesting, but I can imagine you guys don’t really care about that as you are probably here for the food 😉

I made these lemon and poppy seed pancakes last weekend to celebrate my grade – yeah I celebrate with food – and they are A-MA-ZING! Super fluffy, very lemony and with a nice little crunch from the poppy seeds. Lemon & poppy seeds is a classic combination, and to make it even more classy (or boring?!) I also added some blueberries on top. I bet it would also be pretty cool to add the blueberries to the batter, so I’ll have to try that next time.

Lemon & Poppyseed pancakes

I normally don’t add any kind of sweetener to the batter, as I often pop in a banana, such as in these orange and banana pancakes. However, for these pancakes I decided to go without banana, because I was afraid the banana might overpower the subtle lemon taste. These have a little coconut sugar in them instead, so that the baking powder taste isn’t detectable.

Lemon and Poppy Seed Pancakes
Author: 
 
Ingredients
  • ¼ cup flax meal (33 g)
  • 1½ cup oat flour (140 g)
  • 3 tablespoons coconut sugar (40 g)
  • 2 teaspoons baking powder (7 g)
  • ¼ teaspoon salt
  • 1½ cup almond milk (355 ml)
  • zest and juice of 1 lemon
  • 2 tablespoons poppy seeds (21 g)
Instructions
  1. I really like making these in my blender or food processor, especially because I often make my own flax meal and oat flour. If you're making your own, you will first have to put your whole flax seeds and rolled oats in your blender or food processor and blend until they are finely ground. If you want your pancakes to be super smooth, you could even sieve them at this point.
  2. Then, at the coconut sugar, baking powder and salt and whiz until it is evenly distributed.
  3. Add the almond milk and the zest and juice of the lemon. Blend until a nice batter has formed. It shouldn't be too thick but not very thin either.
  4. Lastly, stir in the poppy seeds.
  5. Bake the pancakes on medium high heat in a non-stick pan. If necessary, you can bake them in a little coconut oil, but if you have a good quality pan that shouldn't be necessary.
Nutrition Information
Serving size: 1 pancake Calories: 92 kcal Fat: 3.2 g Trans fat: 0 g Carbohydrates: 14.6 g Sugar: 4.1 g Fiber: 2.7 g Protein: 2.9 g Cholesterol: 0 mg

 

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