The Fluffiest Lemon Blueberry Poppy Seed Pancakes (high-protein & gluten-free!)

By Ambitious Kitchen · 25 min

Ingredients

Instructions

1. In a medium bowl, whisk together the oat flour (1 cup plus 1 tablespoon), baking powder, poppy seeds and salt. Set aside.
2. In a large bowl, whisk together the yogurt, egg, lemon zest, lemon juice, almond milk, coconut sugar, vanilla and almond extract until well combined.
3. Add the dry ingredients to the wet and stir with a wooden spoon until combined. Gently fold in the blueberries if using.
4. If the batter is too thick, add 1 tablespoon of milk. If it is too thin, add 1 tablespoon more oat flour.
5. Lightly butter a griddle and heat over medium heat. For each pancake, add 1/4 cup of batter.
6. Cook 2 to 4 minutes, until the pancakes puff up and bubbles appear around the edges. Flip and cook until the underside is golden brown. Lower the heat if they brown too fast.
7. Wipe the pan clean, grease again, and repeat with the remaining batter. Makes 8 large pancakes.

Summarized from Ambitious Kitchen's video. Watch it for the details.

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EggLemonYoghurtGreek yoghurtBlueberryAlmond milk