August 24, 2015

Lemon Poppy seed Pancakes

Name: Lemon Poppyseed Pancakes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 12 pancakes
Ingredients: 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 (from 1 lemon); 2 tablespoons lemon juice (from 1 lemon); 2 eggs; 1 teaspoon vanilla extract; 12 ounces lemon yoghurt; butter for cooking

These lemon poppy seed pancakes are inspired by the famous muffin! 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.

We used greek yoghurt and almond flour to increase the protein content.

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

Course Breakfast

Cuisine American

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 12 pancakes

Ingredients

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 from 1 lemon
2 tablespoons lemon juice from 1 lemon
2 eggs
1 teaspoon vanilla extract
12 ounces lemon yoghurt
butter for cooking

Instructions

Mix dry ingredients.

Whisk together flours, baking soda, baking powder, poppy seeds, salt, and sugar in a medium-sized bowl.

Mix together wet ingredients.

Zest and juice one lemon.
Whisk together lemon juice, zest, eggs, vanilla, and yoghurt in a small bowl.
Fold the wet ingredients into the dry ingredients and stir until just combined.

Cook.

Melt 1/4 tablespoon of butter in a skillet over medium-low heat.
Using a 1/4 cup, measure out batter and cook pancakes on one side over low heat until the center of each pancake begins bubbling.
Flip and cook until desired brownness is achieved.
TIP: wipe out the pan in between batches and start with new butter to avoid over browning. Be patient with pancake cooking and keep them over low heat to achieve golden brown edges.