Vanilla, Lemon & Poppyseed Pancakes
Author: Bridee Date Posted:28 August 2018
Simple, delicious, Gluten-free & Vegan. The ULTIMATE breakfast treat!
INGREDIENTS
500ml vanilla almond milk
4 tbsp water
4 tbsp lemon juice
Zest of 2 small lemons (feel free to add 1 tbsp of Absolute Organic Maple Syrup for a sweeter batter)
2 cups The Gluten Free Food Co Grain Free Flour Flour ( or wholemeal flour)
2 cups The Gluten Free Food Co Grain Free Flour Flour ( or wholemeal flour)
2 tbsp poppy seeds
METHOD
1. In a bowl combine vanilla almond milk, water, lemon juice & lemon zest (feel free to add 1 tbsp of maple syrup for a sweeter batter)
2. In another bowl, combine wholemeal flour or GF substitute, baking powder & poppy seeds
3. Add wet mixture to dry mixture & whisk well until you reach a smooth batter
4. Cook on medium heat until golden on both sides, serve with Coyo Natural Coconut Yoghurt, blueberries, lemon zest & a drizzle of maple syrup!
2. In another bowl, combine wholemeal flour or GF substitute, baking powder & poppy seeds
3. Add wet mixture to dry mixture & whisk well until you reach a smooth batter
4. Cook on medium heat until golden on both sides, serve with Coyo Natural Coconut Yoghurt, blueberries, lemon zest & a drizzle of maple syrup!
