The Fluffiest Lemon Blueberry Poppy Seed Pancakes (high in protein, gluten free!)

As seen on

Ambitious Kitchen

Total Time

25 minutes

Prep Time

10 minutes

Cook Time

15 minutes

Rating

(26)

Ingredients

4 servings

For the dry ingredients:
1 cup oat flour + 1 tablespoon
2 teaspoons baking powder
2 teaspoons poppy seeds
¼ teaspoon salt
For the wet ingredients:
½ cup vanilla greek yogurt or sub dairy free yogurt (i love siggi’s plant based yogurt)
1 egg
Zest from 1 lemon
3 tablespoons freshly squeezed lemon juice
¼ cup unsweetened vanilla almond milk, plus more if necessary (any milk should work!)
1 tablespoon coconut sugar or organic cane sugar
1 teaspoon vanilla extract
¼ teaspoon almond extract
For the mix-in:
2/3 cup fresh blueberries, plus extra for serving
For cooking:
Butter, olive oil or coconut oil

Beginner Dairy Eggs Breakfast ...

How would you rate this recipe?

Preparation

Inline ingredients (beta)

Cook mode (keeps screen awake)

Click to complete

Step 1

In a medium bowl, whisk together the oat flour (1 cup + 1 tablespoon), baking powder, poppyseeds and salt. Set aside.

Step 2

In a separate large bowl, whisk together yogurt, egg, lemon zest, lemon juice, almond milk, coconut sugar, vanilla and almond extract until well combined.

Step 3

Add the dry ingredients to the wet ingredients and mix with a wooden spoon until well combined; gently stir in blueberries, if using. If the batter is too thick, add 1 tablespoon milk; if the batter is too thin, add 1 tablespoon more oat flour. (Based on the yogurt brand you use the batter thickness may very slightly.)

Step 4

Lightly coat a griddle with butter and place over medium heat. Add 1/4 cup of the batter to the griddle for each pancake and cook for 2-4 minutes until the pancakes puff up and you see bubbles along the edges. Flip cakes and cook until golden brown on underside. If you find that pancakes are browning too quickly then you need to lower the heat a bit. I normally start on medium heat, then decrease to medium low later so that my pancakes don't burn.

Step 5

Wipe the skillet clean and repeat with more butter or oil and remaining batter. Makes 8 large pancakes total. Serve with maple syrup and extra blueberries on top.