LEMON AND POPPYSEEDS! In my eyes a match made in heaven. The fresh and zesty flavour from the lemon and little poppy seeds together is such a tasty treat. So I made this into a magical breakfast spread. Paired with blackberries, peach yoghurt, blueberries and roasted almonds. And don't get me started about the fluffyness of these pancakes. Gorgeous! Let me show you how to make it!




- 1 cup of almond milk
- 1 tsp vanilla extract
- pinch of salt
- 1 tsp baking soda + baking powder
- zest of 1 lemon and juice of half
- 1 tbsp melted coconut oil
- 1,5 tbsp poppy seeds

- 2 tbsp maple syrup
- 1/2 cup flour
- 1 and a 1/2 cup oat flour


First in a seperate bowl add all the wet ingredients: almond milk, followed by lemon juice + zest, vanilla extract. Maple syrup and the coconut oil. Mix until combined. And set aside. 


Blend the oats up in  a blender untill you have oat flour. Sieve if needed. You don't want to have big chunks in your pancake batter. Then add all of the dry ingredients with the wet and stir until just combined. Do not overmix the batter. 


Oil up a frying pan and bake the pancakes 2 -3 minutes on a low heat for each on that side. Enjoy with extra maple syrup, berries, yoghurt, mint and shaved almonds. This is so GOOOOOOD!



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