Lemon Poppy Seed Pancakes

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.

Now the recipe is my basic 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**
1 egg
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

Directions
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.

Pancakes Two Ways

So, I've been meaning to post a basic pancake recipe, but haven't ever gotten around to it...so I'm doing it tonight.   Mainly, because I have another amazing pancake recipe I want to post and figured you should have a basic one first.  You have a choice in your liquids with this recipe, either non-dairy milk mixed with lemon juice (sour milk) or non dairy yogurt and a little milk to thin it out. Both ways work fantastic, so it's totally up to you.

'Buttermilk' Pancakes
1 cup non-dairy milk (such as So Delicious Original Coconut Milk)

1 teaspoon lemon juice
1 egg
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

Directions
Mix together milk and lemon juice and allow to sit for about 10 minutes, then stir in 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.

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.


Yogurt Pancakes
3/4 cup non-dairy yogurt (I use my homemade yogurt)
1/4 cup non-dairy milk
1 egg
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


Directions
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.

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.

Weekly Menu (3/18/12-3/24/12)

Happy St. Patrick's Day!  I just ate a very yummy smashed chickpea and avocado salad sandwich for lunch with a side of baked kale chips...perfect green food for a green day!

This week for breakfast: Banana Chocolate Chip Muffins, Homemade Yogurt, smoothies (I have kale, oranges, bananas, and some acai in the freezer) and Cereal

This week for school lunches: Peanut Butter and Jelly Sandwiches, bananas, Orange slices, fruit snacks, chips, milk

 

This week for dinner: 

Sunday:

• Teriyaki Chicken and Salmon
• Basmati Rice
• Salad
• Cucumber and Carrot Sticks dipped in dairy-free Ranch

Monday:

• Chicken and Wild Rice Soup
• Grilled Ham and Cheese Sandwiches (we use Daiya cheese)
• Salad
• carrot sticks with peanut and/or almond butter 

Tuesday: I'm teaching a cooking class at 7pm, I'm quite excited for it!

• Pizza
• Cubed Melon
• Salad and carrot sticks

Wednesday:

• Barbeque Chicken
• Baked Potatoes
• Orange slices
• Salad and Carrot Sticks

Thursday:

• Waffles
• Bacon
• Scrambled Eggs
• Bananas and Oranges

Friday: 

• Chicken Nuggets
• Chips
• Salad
• Carrots and Celery Sticks with Almond Butter

Saturday:

• Hamburgers using Udi's Buns
• Oven Fries
• Salad
• Carrots and Almond Butter

Udi's spotted at Sam's Club

Take a look at this loaf of bread...it's massive (at least for a gluten-free loaf).  I got a tip from our gluten-free support group leader that the Sam's Club here in Logan, UT (hopefully those elsewhere as well) have started carrying Udi's Multigrain Bread, and not the regular 12oz size, but this massive 33oz size.  This is the bread that Udi's sells to restaurants, and now we can buy it, too!  It cost $9.99, which considering it's almost three times the size of a regular loaf which costs $5.69 or so, I'd say that isn't too bad of a deal.

Liebster Blog Awards

Mary, from Living with Food Allergies and Celiac Disease, has tagged me with a Liebster Blog Award!

Liebster is a German word for "Good Friend," and I am so honored that I was chosen by Mary.  Each recipient is supposed to pass the award on to five of their favorite blogs, and you will get to see my picks in a second.

First, the rules. To accept this award you must:

1. Thank the giver and link back to the blogger who gave it to you.

2. Reveal your top 5 picks and let them know by leaving a comment on their blog.

3. Copy and paste the award to your blog.

4. Have faith that your followers will spread the word and love to other bloggers.

5. Have fun.

And now, my top five blogs:

Irresistibly Gluten Free

I know Chris from our local support group, she has written a fantastic cookbook by the same title.  She has a great page on getting started on a gluten-free diet.  And great recipes that supplement her cookbook.

Gluten Free in SLC

Trish has a ton of fantastic recipes on her blog, many of which are also dairy-free.  Plus, she has a page listing grocery stores that have great gluten-free selections, as well as restarants in the area (and reviews of those restaurants).  I always look at her page before heading to Salt Lake.

Gluten Free in Utah

Bethany is another Utah blogger, and has great links for local stores, blogs and resources, along with some excellent recipes.

Cooking Gluten (& Dairy) Free

I've already adopted Cassidy for the Gluten Free Blogger Event.  I really love her blog.  She has loads of great recipes, all gluten and dairy free, along with most being soy-free and grain-free, too!

Gluten Free Eating

Another local blogger, she has some excellent recipes (not all dairy-free, but quite a few can be adapted).  She also has had some good tips and reviews on products that have helped me out.

All of the above sites deserve recognition for all of their work on their blogs and for sharing their stories.  If you have time, please go and visit their blogs to show them some support.

Again, thank you, Mary, for thinking of me as a recipient of this award.