Lemon and Poppy Seed Pancakes are a delicious way of changing up your typical pancake recipe. Use flax seeds, instead of eggs for a vegan alternative. Make the batter the night before and cook them in the morning for a special treat.
Between any free time I've had this past weekend, I'm pretty sure I haven't talked to a single soul. I have been tethered to my iPhone and Spotify, shuffling between The Lumineers and the Head and the Heart, on repeat. And I mean, REPEAT. Nothing else but these two bands for the last 48, actually more like, 96 hours. This week was very lyrical. My texts to friends were followed by trumpets, guitars & musical note emojis, both my Thursday and Saturday nights were spent at the Greek Theatre in Berkeley seeing them live, and I've fallen asleep, more nights this week than not, listening to The Lumineers and H&H softly playing through my tiny iPhone speakers, slipping into a glorious lucid dream of myself casually chillin' out with each band.
I wake up I listen, I work I listen, I workout I listen, I cook I listen and as I'm writing this, I am listening. But okay, I think you get just how enamored I am by these guys. So pretty much you should take a peek and see if you're as into them as I am, or maybe it's just me? But it can't be, because, guyyyys, they're SO GOOD. Start with an intense unrequited love story that is Stubborn Love by The Lumineers and then test out an even more melodramatic love note by H&H with Rivers and Roads. Well, actually that's exactly what I'm going to do right...about...now.
Serves: 7-10 small pancakes
Prep Time: 5 minutes | Cook Time: 15 minutes
Ingredients for the Lemon & Poppyseed Pancakes:
-1 & 1/2 cup spelt flour (or buckwheat if gluten-free)
- 1 tablespoon baking powder
- 2 eggs (2 flax eggs if vegan)
- 1 cup almond milk
- 2 tablespoons maple syrup or coconut sugar
- zest of one small lemon
- 3 tablespoons lemon juice
1 & 1/2 tablespoons poppy seeds
- 1 teaspoon vanilla powder (or vanilla extract)
- 1 tablespoon melted coconut oil or ghee (plus a few more tablespoons on the pan when needed)
- coconut yogurt for topping
Simply mix all the dry ingredients into a large bowl. Then slowly whisk in the almond milk, eggs, lemon juice & zest, poppy seeds, and maple syrup until you get the right consistency – we’re looking for a thicker batter but if you prefer it runnier, add more almond milk. On medium heat, warm your frying pan with the coconut oil. Add your batter and cook the pancakes on one side until the batter starts to bubble slightly in the center. Then flip the pancake over and cook until golden brown on the other side. Add more coconut oil to the pan once you have a new batch of batter to cook. Then top with anything you'd like! I love coconut yogurt, maple syrup and slices of fruit.
I also love seeing your take on any of the recipes from the blog so don't forget to tag me on Instagram - #8thandlake - so I can see your creations!
You can also find me on Snapchat with more photos and clips of my everyday life - username - marie8thandlake and on Pinterest - to see what my dream reality would look like ;)
Lots of love from the west coast,