• Kim Campbell

Lemon Poppy Seed Pancakes

Updated: Jun 22, 2018

Prep Time: 10 minutes Cook Time: 15 minutes

Yields: 4 servings


1 ½ cup unsweetened plant-based milk

1 tablespoon maple syrup

1 teaspoon pure vanilla extract

½ teaspoon lemon extract

1 ½ cup oat flour (you can also use whole wheat or spelt flour here)

2 teaspoons baking powder

1 ½ tablespoons poppy seeds

1 tablespoon lemon zest

¼ teaspoon ground ginger

pinch sea salt

Fresh fruit or fruit sauce, for serving (optional)


1. In a medium bowl, whisk together the milk, maple syrup, and vanilla and lemon extracts until smooth. Add the flour, baking powder, poppy seeds, lemon zest, ginger, and sea salt and stir until well combined. Allow the mixture to sit and thicken a bit. The batter should be thick but pourable. If it’s too thin, add another tablespoon or two of flour. If it’s too thick, add another tablespoon or two of milk.

2. Heat a nonstick griddle or skillet over medium heat. Pour about ¼ cup of batter per pancake onto the hot griddle and cook until the pancakes are bubbly on top and the edges are slightly dry, about 2 to 3 minutes. Turn and cook until the pancakes are browned on the other side, another 2 to 3 minutes or so. Repeat with the remaining batter. Serve with optional fresh fruit or fruit sauce.

Kim’s hint: Feel free to substitute whole wheat flour or spelt flour for the oat flour.

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