Fluffiest Lemon Poppy Seed Pancakes
Makes 5 Pancakes
Perfectly sweet, tangy, and moist, you're guaranteed to fall in love with these pancakes! Top with blueberries for an extra flavorful burst of color!
1 tbsp poppy seeds
1 cup all-purpose flour
1 tbsp baking powder
¼ tsp salt
¼ cup white sugar
¼ cup applesauce
1 tbsp olive oil (optional)
3 tbsp fresh lemon juice
2 tbsp fresh lemon zest
¼ cup non-dairy milk
1 tsp vanilla
Thoroughly grease a non-stick frying pan with olive or canola oil.
In a separate ungreased pan, toast poppy seeds on medium-high heat for about 3 minutes, shuffling them constantly. Then set aside.
In a medium bowl, whisk together dry ingredients. In a large bowl, whisk together wet ingredients, careful not to overmix. Gradually incorporate dry mixture into large bowl.
Using ¼ cup measurement, scoop batter onto greased pan. Cook on medium heat for 1-3 minutes on each side, flipping when small bubbles appear and removing from heat when golden. Serve warm with add-ons of choice.
Store in an airtight container kept in refrigerator, and eat within 3 days. If kept in freezer, these pancakes last up to a month. To reheat, I recommend popping them in the toaster.
Greasing your pan with oil helps the pancakes achieve a perfect golden color, so I wouldn't recommend cooking spray for this recipe.
I always use plain and unsweetened non-dairy milk, but any type works fine.
For a simple and delicious flavor combo, try these pancakes topped with blueberries and agave syrup!