I love lemon poppy seed muffins, but I associate muffins with a quick and simple, continental breakfast. Pancakes are great because they are fancy. If you’re making pancakes, it means it’s going to be a nice, slow-paced morning. I adore these mornings when you can have a good breakfast, spend time with family, and take it easy at the start of your day! Usually, this is a luxury reserved only for weekends. However, because I am a teacher, I also think of nice breakfasts and brunches as being a summer phenomenon. Those relaxing, vacation-esque days when you don’t necessarily have anything to do except savor life: that is what pancakes are for.
So, to mark the end of summer and the start of a new school year, I decided to post a yummy take on pancakes with lemon and poppy seed flavors. To shake things up a bit, I used almond flour and Chobani’s lemon yoghurt as my foundation. The pancakes are moist and lemony, but with the almond flour and yoghurt they also have much more protein than a typical pancake, keeping you fuller for longer!
I know that many people will read Greek yoghurt as a strongly flavored, tart, and unpleasant addition to pancakes. I can see all the health nuts squealing with glee and the foodies rolling their eyes! I promise that this is a bona fide pancake: it’s sweet, it tastes like a dessert, it probably has a ton of fat, and it’s absolutely delicious! (As a side note, if you are interested in other fun ways to use yoghurt in typically unhealthy dishes to add protein or tartness, check out Chobani’s recipe site! It’s a fun page to explore and get creative with your ingredients! It’s also just beautiful to look at!)
I’ve found that I tend to hate pancakes the most when they taste too dry or too caky. Yoghurt really helps with this, and it keeps the pancakes moist even a few hours after you’ve cooked them, so they reheat really well.
Lemon Poppyseed Pancakes
makes about 12, medium pancakes
1/2 cup almond flour
1/2 cup AP flour
1/2 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons poppy seeds
1/4 teaspoon kosher salt
1/4 cup sugar
1 teaspoon lemon zest
2 tablespoons lemon juice
1 teaspoon vanilla extract
12 ounces Chobani lemon yoghurt
butter for cooking
I like to start this process by measuring out all of my ingredients and setting them up. This is fun because you can have the entire family help with different ingredients, and then when you’re done, all you have to do is combine everything to make the batter!
Then, mix together the dry ingredients in a bowl.
Juice and zest half a lemon. This should produce enough for the batter.
Combine the lemon juice, lemon zest, eggs, vanilla extract, and yoghurt in with the dry ingredients. Stir to combine!
After you have finished making the batter, it is time to get cookin’!
Place a medium-sized skillet over medium-low heat. Melt about 1/4 tablespoon of butter for cooking per pancake. I use 1/4 cup to measure my pancakes and this recipe makes roughly 12 pancakes of that size. Cook the pancakes on their first side until you see air bubbles coming up through the middle. Flip and cook until done on the other side. If you like your pancakes more golden than brown (like me), you may need to clean the pan after every few batches to prevent the excess butter from browning!
Top with syrup, butter, fruit, or whipped cream and enjoy!