Lemon Poppy Seed Pancakes by @megaliciousdelicious
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1 cup White Spelt flour
1 1/2 tsp Baking soda
1/2 tsp Baking powder
1 Zest of lemon
1tbsp Poppy seeds
1 cup Rice milk (or plant-based milk)
1 tbsp Olive oil
2 tbsp lemon juice
1 tbsp apple sauce
1 tbsp maple syrup
1. In a small bowl combined the wet ingredients, stir together to combine. In a larger bowl whisk together the dry ingredients. Once combined pour the wet ingredients into the dry ingredients and stir together until a thin, smooth batter is formed.
2. Heat a non-stick pan over medium heat. Brush lightly with coconut oil (or olive oil). Ladel batter (I recommend a little under a 1/4 cup) onto the pan and let cook until small bubbles form or you can flip the pancake with ease. Once turned let the pancake cooke for a further minute until golden brown. Remove from the pan. Repeat this process until you run out of batter.
The pancakes are ready to be enjoyed! I recommend eating the pancakes with some plain soya yogurt and a handful of fresh berries. (If you aren’t vegan my dad highly recommends enjoying the pancakes with some lemon curd.)