Lemon Poppy Seed Buttermilk Pancakes

If you like lemon and poppy seeds, then you need to try this recipe! These lemony pancakes are gluten and dairy-free.

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Ingredients

Recipe yields 8-10

• 1 1/4 cups of unsweetened almond milk (you may use any dairy-free milk of your choice)

• 1 large lemon, zested and juiced

• 1 1/2 cups all-purpose gluten-free flour

• 2 tsp baking powder

• 1 tsp baking soda

• 1/2 tsp salt

• 2 tbsp poppy seeds

• 2 tbsp Monkfruit sugar (any sugar of your choice)

• 1/2 cup unsweetened coconut yogurt

• 3 tbsp maple syrup, plus 2 tbsp

• 1 tsp vanilla extract

• 2 cups dairy-free coconut whipping cream (I used the Silk brand)

• avocado oil

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Preparation

To make the buttermilk, add the almond milk, lemon zest and lemon juice to a small bowl. Stir and set aside.

In a large bowl, add all the dry ingredients—flour, baking powder, baking soda, salt, poppy seeds and sugar. Stir to combine, then to the dry ingredients, add the yogurt, 3 tbsp maple syrup, and vanilla.

Stir all ingredients just until smooth (do not over-mix)

Heat a cast iron pan to medium-low heat and spray with avocado oil. When the pan is hot, scoop the pancake batter using a large ice cream scoop and cook 3-4 pancakes at a time, flipping them over once you see little bubbles form around the edges.

In the meantime, make the whipping cream by adding the whipping cream and 2 tbsp of maple syrup to a medium bowl. Whisk with an electric hand mixer until stiff peaks form, approximately 5-7 minutes. Set aside in the refrigerator until the pancakes are cooked.

Serve pancakes with whipping cream and maple syrup.

ENJOY!