Tuesday, March 4, 2014

Whole Wheat Lemon Poppyseed Pancakes with Lemony Glaze

I may be getting a little bit ahead of myself, but the nicer weather here in Utah
makes me long for Spring and Summertime!

And nothing seems to bring in the freshness of Spring like lemons!
So, in honor and celebration of the upcoming Springtime weather, I made some
Lemon Poppyseed Pancakes!

These pancakes have the perfect hint of lemon and are super fluffy.
Plus, they made my little apartment smell like lemons, which reminds me of Spring!

Love it!

I don't have any pictures of it, but I topped these fluffy cakes with some
lemony glaze to take them to a whole new level of lemony-sweet goodness.

So, I've got to know, what is your favorite springtime breakfast? :)

Lemon Poppyseed Pancakes
          with a Lemony Glaze

Total Time: 25-30 minutes
Servings: about 24 (3-4" diameter) pancakes
Nutrition (per pancake):
Calories (80), Fat (2.1g), Protein (1.9g), Carbs (13.6g), Sugars (3.4g), Fiber (1.5g)

  • 2 1/2 c. whole wheat pastry flour (can use regular whole wheat or all-purpose flour) **See Notes
  • 3 Tbsp. poppy seeds
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1/4 c. raw honey, melted (if you like sweeter pancakes, add 2 extra Tbsp. honey)
  • zest of 2 lemons
  • juice of 2 lemons
  • 1 c. buttermilk
  • 1 c. unsweetened vanilla almond milk
  • 2 medium eggs, well beaten
  • 1/2 tsp. vanilla extract
  • 2 Tbsp. melted coconut oil
Lemony Glaze:
  • 1/3 c. raw honey
  • 1/4 c. raw organic cane sugar
  • 1/4 c. unsweetened vanilla almond milk
  • 4 tsp. lemon juice
  • 3 pinches baking soda

Directions for Lemony Glaze:
  1. In small saucepan, stir honey, sugar, almond milk, and lemon juice constantly over medium heat until it comes to a simmer. 
  2. Allow to simmer for 1 minute without stirring, then remove from heat and whisk in the 3 pinches of baking soda for about 10 seconds until mixture becomes frothy. 
  3. Return mixture to low heat and cook for about 30 more seconds.
  4. Serve syrup warm over lemon poppyseed pancakes. Leftover syrup needs to be warmed to drizzle on pancakes because it will become sticky (like honey) as it cools. 
Directions for Pancakes:
  1. Preheat griddle to medium-high heat (about 250 degrees F on a griddle).
  2. Combine the flour, poppyseeds, baking powder, baking soda, and salt in a large mixing bowl.
  3. In a medium mixing bowl, whisk together the melted raw honey and the lemon zest. Then add the buttermilk, almond milk, eggs, vanilla, and melted coconut oil. Make sure you stir the coconut oil into the mixture as you are pouring it in to make sure it gets distributed evenly and doesn't clump. 
  4. Create a well in the center of the dry ingredients and pour the wet ingredients into the well. Stir the wet and dry ingredients together until just combined. The batter will be lumpy. 
  5. Lightly spray pre-heated griddle with non-stick cooking spray, if needed. Pour batter onto griddle  a scant 1/4 c. at a time. Cook on first side until the bottom is golden brown and the edges are set. Flip pancake and cook until other side is golden brown as well. Repeat with the remaining batter.
  6. Serve pancakes warm with the lemony glaze and enjoy with a handful of blueberries or sliced strawberries.
**Notes: If you use regular whole wheat flour, the pancakes will be more hardy than fluffy. However, if you use half whole wheat flour, half all-purpose flour it should act similarly to whole wheat pastry flour! :)

These pancakes are great as leftovers (if you have any!) as well. Just store leftovers in an airtight container in the fridge and reheat in the microwave. 

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