Lemon Poppy Seed Pancakes with Blueberry Sauce
Servings: 0 pancakes
Ingredients
Lemon Poppy Seed Pancakes
- 1 cup whole wheat pastry flour or white whole wheat flour
- 1 flax egg 2 Tbs ground flax + 3 Tbs water
- 1 cup almond milk or other plant milk
- 1 teaspoon apple cider vinegar
- 1/4 cup maple syrup
- ½ teaspoon baking soda
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ¼ cup unsweetened applesauce
- 3 teaspoons lemon zest about the zest from one lemon
- 1/4 teaspoon lemon extract for extra lemony flavory
- ¼ cup lemon juice
- ¼ cup poppy seeds
Blueberry Sauce
- 4 cups blueberries frozen or fresh
- ½ cup maple syrup
- ¼ cup water
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice or 1/2 tsp lemon extract
Instructions
Pancakes
- Make the flax egg by stirring the ground flax into the water. Let sit for a few minutes to make a gel.
- In a medium bowl, make the buttermilk substitute by combining the apple cider vinegar and almond milk. Let sit for a few minutes.
- In another bowl, combine all the dry ingredients (flour, baking soda, baking powder, and salt).
- Add the maple syrup, flax egg, applesauce, and lemon juice to the almond milk mixture.
- Add the wet ingredients to the dry ingredients and whisk until smooth and combined.
- Stir in the poppy seed and lemon zest.
- Heat a non-stick skillet or griddle to medium. Pour batter, about 1/4 cup at a time, and cook a few minutes on each side.
Blueberry Sauce
- Combine blueberries, maple syrup, and lemon juice in a small saucepan over medium heat.
- Whisk the cornstarch into the water. Add to the blueberries and bring to a boil, stirring.
- Reduce heat and stir until thickened, about 3 minutes.
Notes
The blueberry sauce is excellent when added to yogurt, cheesecake, french toast, or ice cream. Plant-based, of course!