Lemon Poppy Seed Pancakes Recipe:
servings- enough for four. about 24 small pancakes
2 tablespoons granulated sugar
2 tablespoons fresh lemon zest
2 cups whole wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups almond milk
2 large eggs
2 teaspoons pure vanilla extract
2 tablespoons fresh lemon juice
4 tablespoons coconut oil
2 tablespoons chia seeds
maple syrup for serving
In a small bowl combine granulated sugar and lemon zest. Rub together with your fingers until sugar is fragrant. Set aside.
In a large bowl, whisk together flour, baking powder, baking soda, and salt. Stir in the lemon sugar. Set aside.
In a separate bowl (or you can use a large liquid measuring cup), whisk together almond milk, eggs, vanilla extract, lemon juice, and coconut oil. Pour the wet ingredients all at once into the dry ingredients. Add the chia seeds and stir to combine. If a few lumps remain, that’s no problem. Let the batter rest for 10 minutes while the griddle heats.
Place a griddle, or a nonstick saute pan over medium heat. Add a bit of oil to the pan. A teaspoon of fat will do for a nonstick saute pan, a bit more fat may be necessary for a griddle. Dollop batter onto hot pan. For small pancakes, I use about 2 tablespoons for each pancake. For larger pancakes, I use about 1/4 cup of batter. Cook until golden brown on the bottom and and bubbling on top. Flip once and cook until golden brown on each side.
Place cooked pancakes on an oven-proof plate and place in a warm (about 150 degrees F) oven until all pancakes are cooked and ready to serve. Drizzle with maple syrup and enjoy with your favorite fruits.