Lemon and pancakes are a classic. Lemon and poppyseeds are also a classic. Put them together and you’ve got a pretty deliciously classic pancake. Just in time for Shrove Tuesday (or just a regular Tuesday if you’re here after March 5th…) Pile them as high as you dare and serve with your favourite berries of choice, an extra little drizzle of maple syrup, and an extra hit of lemon zest!
Lemon + poppyseed pancakesPrint This
- 1 tablespoon of coconut oil
- 180ml Unsweetened almond milk (or milk of choice)
- 120g Wholemeal flour
- 20g Oats
- 1 teaspoon of vanilla extract
- Juice from 1 lemon
- 1 tablespoon of lemon zest
- 1 tablespoon of poppyseeds
- 1 teaspoon of baking powder
- 2 tablespoons of maple syrup
- Pinch of salt
Combine the dry ingredients (wholemeal flour, oats, lemon zest, poppyseeds, baking powder and salt) into a bowl.
Next, in another bowl combine the almond milk, vanilla extract, lemon juice and maple syrup.
Pour the wet ingredients into the dry and mix until a batter forms.
Leave the pancake batter to sit for a few minutes.
In a saucepan on a medium heat, add the coconut oil and 1 tablespoon of the batter.
Flip after a couple of minutes, and repeat with the rest of the mixture.
Top with blackberries, lemon zest and a drizzle of maple syrup.