Lemon Poppy Pancakes

Lemon Poppy Pancakes

2fat
1starch
1condiment

Made with oats, almond flour, and fresh lemon – these are a perfect combination of refreshing and sweet - perfect for spring!

icon2 pancakes
icon15 minutes
Breakfast
Vegetarian
Gluten Free
Ingredients
3 servings
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  • Oats
    1/2 cup
  • Almond flour
    1/2 cup
  • Greek yogurt
    2 tablespoon
  • Egg
    1 egg
  • Lemon juice
    3 yablespoons
  • Lemon zest
    1 teaspoon
  • Honey
    2 tablespoons
  • Baking powder
    1 teaspoons
  • Unsweetened almond milk
    1/3 cup
  • Poppy seeds
    2 teaspoons
Directions
  • 1
    Place all ingredients in a blender except for the poppy seeds, 1 tablespoon lemon juice and 1 tablespoon honey.
  • 2
    Blend until smooth, transfer to a bowl and mix in poppy seeds – add almond milk if you like thinner pancakes, leave as is if you like thicker pancakes.
  • 3
    Heat a large skillet on medium heat and cook your pancakes, waiting until bubbles form before flipping them to cook through.
  • 4
    Make your lemon yogurt glaze – in a bowl, combine ¼ cup Greek yogurt, remaining lemon juice and honey. Mix until smooth – add water or almond milk if needed for a drizzle consistency.
  • 5
    Serve pancakes with yogurt glaze. Enjoy!