Description
Indulge in the delightful flavors of Lemon Poppy Seed Pancakes, a perfect breakfast option that combines zesty lemon and crunchy poppy seeds for a refreshing twist. These pancakes are not only fluffy and delicious but also cater to various dietary needs, being both vegan and gluten-free. In just 15 minutes, you can whip up a batch that’s ideal for lazy weekend brunches or special occasions. Serve them warm with fresh berries and a drizzle of maple syrup for an irresistible morning treat that everyone will love.
Ingredients
Scale
- 2 flax eggs (or 2 chicken eggs)
- 1 cup quinoa flour
- 1/2 cup almond flour
- 2 tablespoons arrowroot starch
- 1/4 cup coconut yogurt
- 1 cup non-dairy milk
- 2 tablespoons lemon juice
- 2 tablespoons lemon zest
- 1 tablespoon poppy seeds
Instructions
- Preheat a griddle over medium heat.
- Prepare flax eggs by mixing flax meal with water and letting it sit for about 5 minutes until it gels.
- In a bowl, whisk together quinoa flour, almond flour, arrowroot starch, baking powder, cinnamon, and salt.
- In another bowl, mix the wet ingredients: flax eggs, mashed banana, coconut yogurt, non-dairy milk, almond oil, lemon juice, and vanilla extract.
- Combine the wet and dry ingredients until just mixed; fold in lemon zest and poppy seeds.
- Pour about ¼ cup of batter onto the griddle; cook until bubbles form (about 2–3 minutes), then flip and cook until golden brown.
- Serve warm topped with berries and coconut yogurt.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: Vegan/Gluten-Free
Nutrition
- Serving Size: 1 pancake
- Calories: 120
- Sugar: 3g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Toasting quinoa flour enhances its flavor. Allow flax eggs to gel properly for better binding. Adjust lemon zest based on your desired tanginess.