Name: Lemon Poppy Seed Pancakes With Blueberry Sauce
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 2/3 cup milk of choice, a splash more may be needed (I used almond milk); juice of 1 medium lemon (about 2 tablespoons); 1 cup unbleached all-purpose flour or gluten-free all purpose, for gluten-free I use Bob’s Red Mill Bob’s Red Mill Gluten Free 1-to-1 Baking Flour or King Arthur Flour Gluten-Free Measure for Measure Flour; 2 teaspoons poppy seeds; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; zest of 2 small lemons, about 3-4 teaspoons; 2 tablespoons pure maple syrup, sugar, or other sweetener of choice; 2 tablespoons melted butter or oil, plus extra for griddle; 1 large egg or flax egg* (1 tablespoon ground flaxseed mixed with 3 tablespoons water); 1 teaspoon vanilla extract, optional; 2 cups frozen blueberries; 1/2 cup orange juice, about 2 medium oranges; 2 tablespoons pure maple syrup, or more to taste; 1/2-1 tablespoon corn starch mixed with 1 tablespoon water (add the greater amount of cornstarch for a thicker sauce)

Description

Delicious light and fluffy lemon poppyseed pancakes with a naturally sweetened blueberry sauce will surely make your morning a little brighter! Free of gluten, dairy, and refined sugar. Recipe makes about 10 medium pancakes, so double if you need more.

Ingredients

Scale

Lemon Poppyseed Pancakes:

2/3 cup milk of choice, a splash more may be needed (I used almond milk)
juice of 1 medium lemon (about 2 tablespoons)
1 cup unbleached all-purpose flour or gluten-free all purpose, for gluten-free I use Bob’s Red Mill Bob’s Red Mill Gluten Free 1-to-1 Baking Flour or King Arthur Flour Gluten-Free Measure for Measure Flour
2 teaspoons poppy seeds
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
zest of 2 small lemons, about 3–4 teaspoons
2 tablespoons pure maple syrup, sugar, or other sweetener of choice
2 tablespoons melted butter or oil, plus extra for griddle
1 large egg or flax egg* (1 tablespoon ground flaxseed mixed with 3 tablespoons water)
1 teaspoon vanilla extract, optional

Blueberry Sauce:

2 cups frozen blueberries
1/2 cup orange juice, about 2 medium oranges
2 tablespoons pure maple syrup, or more to taste
1/2–1 tablespoon corn starch mixed with 1 tablespoon water (add the greater amount of cornstarch for a thicker sauce)

Instructions

To Make Pancakes:

Place lemon juice and milk together into a glass measuring cup or bowl and let sit while you prepare the pancake batter. Milk may curdle, but that’s fine.
Into a large bowl, mix together flour, poppy seeds, baking powder, baking soda, salt, and lemon zest until well combined. Add sweetener, melted butter/oil, egg, vanilla, and milk/lemon juice mixture. Stir just until incorporated—don’t over mix. Depending on the flour you use, a splash more milk may be needed if the batter is too thick. Let batter rest for 2-3 minutes.
Place a griddle or large pan on the stove over medium heat. Melt extra butter or oil in the pan to keep the pancakes from sticking. When the pan is hot, scoop batter onto griddle leaving 1-2 inches between pancakes. Flip when edges are set. Makes about 6-8 pancakes.

Blueberry Sauce:

Place 2 cups of blueberries into a large saucepan and stir in orange juice and maple syrup. Bring to a simmer over medium-high heat and add cornstarch mixed with water. Use less cornstarch for a thinner sauce, more for thicker sauce. Continue to stir until sauce has thickened. Add more sweetener, if needed. Can also add more orange juice or water, if mixture gets too thick. Serve sauce warm over pancakes. This blueberry sauce is also delicious with crepes, oatmeal, ice cream, or on top of yogurt!

Notes

*Flax egg may make pancakes more dense.

Prep Time: 5 mins
Cook Time: 15 mins
Category: Breakfast, Vegan, Gluten Free