If you like lemon and poppy seeds, then you need to try this recipe! These lemony pancakes are gluten and dairy-free.
Ingredients
Recipe yields 8-10
1 1/4 cups of unsweetened almond milk (you may use any dairy-free milk of your choice)
1 large lemon, zested and juiced
1 1/2 cups all-purpose gluten-free flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 tbsp poppy seeds
2 tbsp Monkfruit sugar (any sugar of your choice)
1/2 cup unsweetened coconut yogurt
3 tbsp maple syrup, plus 2 tbsp
1 tsp vanilla extract
2 cups dairy-free coconut whipping cream (I used the Silk brand)
avocado oil
Preparation
To make the buttermilk, add the almond milk, lemon zest and lemon juice to a small bowl. Stir and set aside.
In a large bowl, add all the dry ingredients—flour, baking powder, baking soda, salt, poppy seeds and sugar. Stir to combine, then to the dry ingredients, add the yogurt, 3 tbsp maple syrup, and vanilla.
Stir all ingredients just until smooth (do not over-mix)
Heat a cast iron pan to medium-low heat and spray with avocado oil. When the pan is hot, scoop the pancake batter using a large ice cream scoop and cook 3-4 pancakes at a time, flipping them over once you see little bubbles form around the edges.
In the meantime, make the whipping cream by adding the whipping cream and 2 tbsp of maple syrup to a medium bowl. Whisk with an electric hand mixer until stiff peaks form, approximately 5-7 minutes. Set aside in the refrigerator until the pancakes are cooked.
Serve pancakes with whipping cream and maple syrup.
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