The real reason I finally posted a recipe for my pancakes was to show you how easily you can adapt them to make something incredible. Now, with my pancake add-ins are usually simple like chocolate chips or blueberries, etc. But, every once in a while a thought gets in my head and I have to try it out. I had one of those moments today and these pancakes were the best pancakes I've had in a long time. If you are a fan of lemon poppy seed anything you will love these pancakes. Honestly you don't need to top them with anything, they are perfect straight up and I never say that about pancakes. But, if you want to top them with something, try fresh berries or raspberry whipped cream, they work fantastic with the lemon flavor.
pancake recipe with lemon zest, lemon juice, and poppy seeds added in...that is it. It's that simple to totally change up your pancakes. So, go enjoy some super easy and delectable pancakes!
Lemon Poppy Seed Pancakes
3/4 cup non-dairy yogurt (I use my homemade yogurt) **
1/4 cup non-dairy milk**
2 tablespoons canola oil
1 cup all purpose gf flour blend
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon lemon zest
3 tablespoons lemon juice
1 tablespoon poppy seeds
In a small bowl mix together yogurt, milk, egg and canola oil.
In a separate bowl mix together the dry ingredients, and pour in the wet ingredients. Whisk together to remove any lumps. Stir in lemon zest, lemon juice, and poppy seeds.
Pour about 1/4 cup scoops of the batter onto a heated griddle. (I have an electric griddle that I heat to 325-350F). Once the bubbles form and start popping on the top of the pancake, flip and cook the other side for 1-2 minutes.
Makes about 8-9 4" pancakes.
**You can use 1 cup of non-dairy milk mixed with 1 teaspoon lemon juice in place of the 3/4 cup yogurt mixed with 1/4 cup of non-dairy milk.
This post is featured on Allergy Friendly Friday, Slightly Indulgent Tuesday, Gluten-Free Wednesdays, and Allergy Friendly Wednesdays.