Lemon Poppyseed Pancakes

1.) The line up. The brands won’t make or break this dish, these are just the ones I like to use.

2.) Mix all your dry ingredients.

3.) Add your milk or water. Then, grate some lemon peel, use the suggested amount or grate until you get bored with this step, I tend to last about a minute.

4.) Mix in the rest of the wet ingredients.

4.) Oil a pan on medium heat, plop some batter on and spread it around quick. This batter starts cooking as soon as it hits the pan so you have to move fast!

5.) After a minute or two, check the bottom of the pancake. If it’s golden brown like this, flip it over. They usually take about 2-3 minutes per side, but you should keep an eye on them because they will burn quick.

6.) Stack ’em up, add some maple syrup and greek yogurt, or whatever you want.

7.) They taste good with just about any fruit/whipped cream/yogurt.

Lemon Poppyseed Pancakes (Total Time: 15-20 minutes, Makes 6 pancakes)

These tend to last a few minutes in my household, even though my intentions when making them are usually for a snack later. Even though they are free of basically all the common allergens, (or follow the current food fads; vegan, gf, etc.) they taste super fluffy and flavorful, and in my opinion are highly addictive. They are a pretty lazy cook since I use a pancake mix, but all the ingredients are super nutritious, and have a fair amount of protein in them, at least for pancakes.

Ingredients:

1 cup of pancake mix

1 cup of almond milk (you could use water, coconut milk, soy milk, whatever.. but I like almond the best)

2 tbsp flax meal (ground flax seeds)

1.5 tbsp chia seeds

2 tsp poppy seeds

1/2 a lemon

16 drops of stevia extract (that’s 4 servings) or 1 tbsp honey

oil for the pan (coconut oil or butter)

Topping Ideas: Plain greek yogurt, pure maple syrup, honey, strawberries, bananas, whipped cream

Directions:

1: Mix all your dry ingredients in a bowl.

2: Add about a tsp or tbsp of lemon zest by grating some lemon peel, mix.

3: Squeeze in juice from half a lemon, make sure to remove any seeds, mix.

4: Add in the stevia or honey, mix.

5: Oil your pan.

6: Plop in a large spoonful of batter, and spread it out quickly.

7: After 2-3 minutes, or when the bottom is golden brown, flip.

8: After another 2 minutes (make sure you check them so they don’t burn!!) remove the pancake.

9: Top them and eat!