National Pancake Day on the 28th February had me in the mood to try a new pancake recipe. These Lemon Poppyseed Pancakes are made with zero dairy, gluten or refined sugar and have banana as a base for that natural sweetnessss. There's something about the combination of citrus and poppy seeds that just gets me every time. I had yet to see or try this combo in a pancake and I have to say, they were a success.
I would also suggest committing to the lemon yogurt recipe on top of this stack, as that really helps soak up the lemon flavor. Plus, what would a pancake stack be without a tonne of sauce dripping down the sides!
Makes 7
What you'll need:
2 pasture raised eggs
2 medium, ripe bananas
3 tbsp almond flour
1 tbsp brown rice flour
zest from 1 large lemon
2 tbsp poppy seeds
Lemon Yoghurt
1 small tub of Kite Hill Almond Yogurt
zest +1 from 1 lemon
1 tbsp rice malt syrup
2 droppersful The Maca Team's Maca Root extract (optional)
What to do:
In a blender throw in bananas, eggs, almond flour, brown rice flour and the lemon zest, blend till smooth and creamy .
Stir in the poppy seeds
In a frypan with a little bit of coconut oil dollop your mixture 2 tbsp per 1 pancake. Cook on each side for 3 minutes or until a golden brown
Stack up your pancakes
In a separate bowl mix your almond yogurt with the zest and juice from your lemon and rice malt syrup. (I also added a few drops of Maca extract to help with my energy levels and hormone balance.)
Drizzle lemon yogurt on top of your pancake stack and lastly top with a sprinkle of toasted coconut and more poppy seeds.
Enjoy x
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