Naturally sweetened, fluffy, vegan and oil-free pancakes. Quickly made with a pleasant acidity from lemon juice and nutrient-rich poppy seeds. Gluten-free option.
Heat pan to medium heat. Prepare a small key with high-heat oil and a silicone brush. (see note for oil-free in step 3)
For the dough Provide a bowl and pour in all the ingredients in order, Mix with a whisk until a smooth dough, which should be slightly more liquid than an ordinary cake batter. Alternatively, use a high-powered blender with a dough program to make it. See recipe video.
250 ml Almond milk or another vegetable milk, 30 ml Lemon juice, 30 g Coconut blossom sugar, 60 g Vegetable yogurt, 15 g Blue poppy, 172 g Spelt flour, 2 tbspn Baking powder, 1 Pinch sea salt, ½ tbspn Bourbon vanilla ground or vanilla extract, optional 1 tsp lemon zest, Some high heat oil for baking
Dip the silicone brush into the oil and brush the bottom of the pan. It can also be baked without oil if you use a good quality Teflon pan.
Using a soup ladle, skim off a portion of batter and add to pan. Bake for 2-3 minutes on each side until golden brown. Use a wooden spatula to flip or flip the pancakes in the pan like a pro. Remove and place on a plate.
Repeat this step until the batter is completely used up and all the pancakes are nicely stacked on top of each other (this keeps them nice and warm).
Finish with desired toppings and enjoy!
Plant yogurt, Poppy seed, Lemon peel
Keep remaining pancakes covered in refrigerator for up to 2 days, and heat best in steamer or preheated oven. Keep in the freezer for up to one month.