These wonderful Lemon Poppyseed Pancakes don’t last long at our house. I love the flavor combination of lemon and poppyseed, and when it comes in one of my favorite breakfast foods, it’s an absolute winner.
3/4 cup plant based milk (I use Almond Milk)
3 tablespoons fresh lemon juice
1/2 cup flour
1/2 cup spelt flour
3 tablespoons sugar
1/4 teaspoon salt
1 tablespoon golden ground flaxseed
2 teaspoons baking powder
1 teaspoon vanilla extract
1 tablespoon poppyseed
1 tablespoon coconut oil, melted (optional)
In a small bowl mix together almond milk and fresh lemon juice and set aside.
In a medium size bowl mix together the flour, sugar, salt, flaxseed, and baking powder.
Once the the milk and lemon juice have curdled add the vanilla extract, poppyseed, and melted coconut oil.
Make a well in the middle of the flour mixture and pour the wet ingredients into the middle. Mix until just combined. Do not over mix. It should be lumpy.
Heat a skillet until a drop of water sizzles when dropped on it. Cook the pancakes till golden brown on each side.
Glaze: For the Glaze just mix a little lemon juice with some powdered sugar.