+QP +GFO
I can’t think of a more elegant way to serve and enjoy pancakes. Speckled with poppy seeds and a touch of citrus, these pancakes are a welcomed adaptation to an American classic. —MR
MAKES 7 TO 10 SMALL PANCAKES
1½ cups (185 g) spelt flour, or buckwheat if gluten-free
1 tbsp (12 g) baking powder
1½ tbsp (15 g) poppy seeds
1 tsp vanilla powder or extract
2 tbsp (14 g) ground flaxseed
5 tbsp (75 ml) warm water
1 cup (235 ml) almond milk
Zest of 1 lemon
3 tbsp (45 ml) lemon juice
2–3 tbsp (30–45 ml) maple syrup
1 tbsp (15 ml) melted coconut oil, plus more for the pan
Coconut yogurt, for topping
Mix the flour, baking powder, poppy seeds and vanilla powder (if using extract, add it with the wet ingredients) in a large bowl. Combine the flaxseed and water in a small bowl and let sit for 10 minutes to thicken. This is your “flax egg.” Slowly whisk the flax egg, almond milk, lemon zest and juice, maple syrup and coconut oil into the dry ingredients until you get the right consistency. We’re looking for a thicker batter, but if you prefer it runnier, add more almond milk.
Over medium heat, warm your frying pan with coconut oil. Ladle about ¼ cup (60 ml) batter per pancake into the pan. Cook the pancake 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 to cook. Top with anything you’d like! I love coconut yogurt, maple syrup and slices of fruit.
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