Lemon Poppy Seed and Yogurt Pancakes

I love Saturday morning pancakes...especially for lunch on Friday because you're working from home and are still wearing your PJs. Yesterday Brett and I did just that. We worked from home and didn't get dressed until 5 PM when we had to leaving to go watch Frozen. Rough life right? My office was doing an outdoor showing of Frozen and they give away free hotdogs, pop corn, chips and slushies. It's always fun to watch a clean movie outside on a nice, Florida evening with friends.

But back to food.

I never get sick of breakfast food, but I rarely spend more than a few minutes zapping some oatmeal in the microwave or pouring almond milk over a bowl of cereal. Yesterday though I was craving some lemon poppy seed pancakes and thankfully that sounded good to Brett too. 

Lemon poppy seed is one of my all-time favorite flavor combinations. If I had to choose one kind of muffin to eat for the rest of my life, lemon poppy seed would win. Hands down. And we all know there are some amazing muffins out there. 

It just light and sweet but not too heavy. I whipped these up with half whole wheat flour and half all-purpose flour and I used almond milk and my homemade non-dairy yogurt as the main wet ingredients. Add in some lemon juice, zest and some poppy seeds and then you're good to go!

Look how light and fluffy those lil' guys look!

And you can never go wrong with some earth balance and agave on top. Perfection.

This was a new recipe and I'm happy to say that it is Brett approved. I was pretty pleased with the results myself. It's so fun to make something common like pancakes a little more special, especially on a Friday afternoon.

Lemon Poppy Seed and Yogurt Pancakes

(Serves 3-4)

Ingredients:

• Scant 1/2 cup almond milk
• 3 tablespoons fresh lemon juice
• 1/2 cup non-dairy, plain yogurt
• 1 flax egg (1 tablespoon ground flaxseed + 3 tablespoons water)
• 2 tablespoons applesauce
• 1/2 whole wheat flour
• 1/2 all-purpose flour
• 2 tablespoons natural cane sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 teaspoons poppy seeds
• 1 teaspoon lemon zest (about 1 lemon's worth)

Directions

1. In a small bowl, stir the lemon juice and milk together and set it aside for a few minutes to curdle.
2. Prepare your flax egg by whisking 1 tablespoon ground flaxseed and 3 tablespoons of water together. Set aside. 
3. In a medium sized bowl mix together the dry ingredients: flours, sugar, baking powder, baking soda, salt, poppy seeds and zest.
4. Add in the yogurt, flax egg and applesauce to your milk and lemon mixture and stir until combined.
5. Pour the wet ingredients into the dry ingredients and mix until mostly lump free.
6. Using a skillet and some cooking spray, cook about 1/4 cups of batter at a time, flipping each pancake when the edges begin to bubble and the bottom is golden brown.
7. Serve warm with earth balance spread and your choice of syrup!

Eat Consciously,

         Faith