March 27, 2018

LEMON POPPY SEED BREAKFAST PANCAKES 🅥


I surprised my husband with these pretty giant pancakes and he loved them! I had to try some for myself and I'm officially obsessed. They literally melt in your mouth with the natural lemon juice and the poppy seeds give them such a nice texture. They're not only easy and quick to make, but you'll be hooked once you try these and you won't want to go back to just a basic pancake ever again!


Yields: 4 servings     Prep Time: 10 minutes     Cook Time: 15 minutes


Ingredients:

1 1/2 cups plant-based milk
1 tablespoon organic pure cane sugar
1 teaspoon pure vanilla extract
Juice of one lemon
1 tablespoon grated lemon zest
1 1/2 cups whole wheat flour or oat flour
2 teaspoons baking powder
1 1/2 tablespoons poppy seeds
1/2 teaspoon ground ginger
Pinch of sea salt
Fresh fruit for serving (optional)


Instructions:

1. In a medium bowl, whisk together the milk, sugar, lemon juice, grated lemon zest and vanilla until smooth. Add the flour, baking powder, poppy seeds, ginger, and sea salt and stir until well combined. Allow the mixture to sit and thicken a bit. Add a few more tablespoons of flour to thicken the batter if needed. 

2. Heat a nonstick griddle or skillet over medium heat. Pour about 1/4  cup of batter per pancake onto  the hot griddle and cook until the pancakes are bubbly on top and the edges are slightly dry, about 2 to 3 minutes. Turn and cook until the pancakes are browned on the other side, another 2 to 3 minutes or so. Repeat with the remaining batter. Serve with syrup or agave nectar and optional fresh fruit!

♡ H A F S A H ♡



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