Spring into movement with those healthy Lemon Poppyseed Pancakes! A pancake recipe made with healthy components so that it will make you feel properly about your next brunch.

As many of , my goal changed into to keep away from iciness in Toronto for so long as humanly viable. so far, a ride to California and Mexico has eliminated a strong 2.five weeks of this dreadful season, and now I leave for Arizona on Friday. Woah is me…my lifestyles is so difficult.

I don’t understand why I notion that somehow returning domestic from Mexico in March might suggest that I skipped wintry weather absolutely however the snowfall pounding down outdoor has made it pretty clear that i used to be mislead. despite the fact that, I’m hoping these Lemon Poppyseed Pancakes will convey a little sunshine into your existence and upload a spring in your doorstep as wintry weather continues to rear its ugly head.


  • 2 cups oat flour (ground up oats)
  • 2 tsp baking powder
  • 2 tbsp organic poppy seeds
  • 1/2 cup unsweetened applesauce
  • 1 cup unsweetened almond milk (or more if batter is too thick)
  • 1 large organic egg
  • 1 tsp lemon flavoring
  • 2 tbsp pure maple syrup + more for topping, if desired
  • coconut oil for pan


  1. In a big bowl integrate oat flour, baking powder, and poppy seeds.
  2. add in almond milk, applesauce, egg, lemon flavoring and maple syrup
  3. If batter is too thick upload in a bit more almond milk, however batter should no longer be thin like crepes.
  4. Spray or melt coconut oil in a huge pan over medium warmness.
  5. add a 1/3 cup of batter to shape pancakes.
  6. prepare dinner till all bubbles have popped (approximately three minutes) & turn over for 1 min. Repeat till all batter is used.
  7. Serve heat with maple syrup, nut butter or berries.

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