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Spring is in the air, and to me that means it’s time for all the lemon poppyseed things. These pancakes are light, fluffy and full of lemon poppyseed goodness.
Just blend everything in a blender and you are good to go!
If you like these, check out my Chocolate Chip Banana Bread Pancakes and Apple Cinnamon Pancakes too. Hope you love these as much as I do! 🙂
Lemon Poppyseed Pancakes
Serving Size
4 pancakes
Prep Time
5 minutes
Cook Time
10 minutes
Total Time
15 minutes
Ingredients
- 2/3 cup old fashioned oats OR 2/3 cup oat flour
- 2 tsp baking powder
- 1 egg
- 1 large ripe banana, mashed
- 3 TB milk of choice
- 2 tsp maple syrup
- 1/2 tsp vanilla extract
- 1 TB fresh lemon juice
- 2 tsp lemon zest
- 1 TB poppyseeds
- Coconut oil or butter (for cooking pancakes)
- Optional: coconut butter and/or maple syrup for serving
Instructions
- Add oats to a blender and blend until it becomes a powder consistency (or sub an equal amount of pre-made oat flour.)
- Add baking powder to the blender, pulse for a few seconds to combine.
- Then add egg, banana, milk, maple syrup, vanilla, lemon juice and lemon zest. Blend to combine.
- Stir in poppyseeds.
- Heat a skillet to medium. Add a bit of coconut oil or butter.
- Pour in 1/4 cup batter for each pancake and flip when bubbles start to form.
- Top as desired.