With a bright punch of lemon and a lovely poppy seed texture, these pancakes seem festive. And because they’re made with whole grain and almond flours, yogurt, healthy oil, and minimal sweetener, they’re a healthy breakfast or brunch that can rightly be enjoyed at any time. moment.
Get ahead: The dough can be made up to 1 day in advance and refrigerated until needed.
Storage: Refrigerate leftover pancakes for up to 3 days or freeze them for up to 2 months.
Ingredients
Servings: 4 (for 12 pancakes)
Directions
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Step 1
In a medium bowl, mix the pastry flour, almond flour, baking powder, baking soda, and salt until well combined and there are no lumps. In a large bowl, whisk together eggs, yogurt, milk, lemon juice, maple syrup, oil, lemon zest and vanilla until well combined. Add the flour mixture to the milk mixture and stir until everything is well combined and no dry streaks remain. It’s okay if the dough has lumps. Gently incorporate the poppy seeds.
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2nd step
Heat a large griddle or nonstick skillet over medium-high heat. Brush lightly with oil. Add a small drop of batter to the griddle or pan, and if it sizzles immediately, the pan is ready. Use a No. 16 pan or 1/4 cup (60 milliliter) measure to pour 3 to 4 mounds of batter onto the griddle or skillet, depending on the size of your skillet. Reduce the heat to medium and cook until the pancakes are golden brown on the bottom and beginning to dry out around the edges, about 2 minutes. Flip and cook until other sides are browned and pancakes are cooked through, about 2 minutes more. Adjust the heat as needed if the pancakes brown too quickly. Repeat with remaining dough.
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Step 3
Serve the pancakes topped with icing sugar, maple syrup, if desired, and/or a lemon slice, if desired.
Replacements
Whole wheat pastry flour >> white whole wheat flour, or 1/2 cup (63 grams) of regular whole wheat flour and all-purpose flour.
