These Fluffy Lemon Poppyseed Panakes are diary-free and made with white whole wheat flour so they're actually healthy and satisfying. They're perfect for any weekend breakfast, but simple enough to make any day of the week just like my Healthy Apple Oat Pancakes, and these Feel Good Oat Waffles.
The Secret to Fluffy Pancakes
Many pancake recipes call for buttermilk, and there is a good reason for that. The acid in buttermilk acts on the baking soda and baking powder to create air bubbles that help tenderize the gluten, which results in that beautiful fluffiness we all love in pancakes.
How To Make Plant-Based Buttermilk
In this recipe, I make my own plant-based version of buttermilk by adding an acid, (in this case lemon juice) to almond milk.
Two tablespoons of lemon juice is added to about a cup of milk. In about 5-10 minutes, the acid in the lemon juice will start "curdling" the milk, which is exactly what produces those lovely bubbles that will ultimately create a fluffy pancake.
How To Make Pancakes More Nutritious
As a dietitian, I love taking recipes and making them healthier by swapping a few ingredients.
Use Whole Grain Flours
When I sub whole grain flour and use less sugar in my pancake recipes I don't seem to get that queasy feeling. Whole grain flours (such as whole wheat, oat, etc.) give pancakes more fiber, nutritional value and make them a better choice for breakfast.
Add Healthy Toppings
I like to add toppings such as
fresh berries,
low sugar granola,
plain unsweetened Greek yogurt (for protein),
and even coconut flakes to my pancakes to make it more of a complete meal.
These pancakes are sure to become a family favorite!
Fluffy Lemon Poppyseed Pancakes
Ingredients
- ¾ cup almond milk you can use a non nut based milk if nut allergy
- 2 tablespoon lemon juice
- 1 cup white whole wheat flour
- 1.5 tablespoon poppyseeds
- 1 tsp baking soda
- 1 teaspoon baking powder
- pinch of salt
- ¼ cup vegan or regular butter melted
- zest from 2 lemons
- 1 large egg
- 1 tablespoon sugar
Instructions
- In a measuring cup or small bowl, add the lemon juice to the milk and let sit for 5-10 minutes.
- In meantime, add the dry ingredients: flour, baking soda, baking powder, poppyseeds, lemon zest and salt in a large bowl and gently whisk together to combine.
- In a separate smaller bowl whisk the egg, sugar and melted butter together until combined.
- Pour the milk and egg mixtures into the dry ingredients and gently fold until combined. Do not overmix. A few lumps are ok.
- Allow the batter to rest for about 5-10 minutes (makes fluffier pancakes).
- Heat up and spray a large skillet or griddle pan with cooking oil or smear with butter.
- Use a small ladle to scoop the pancake mixture onto the pan.
- Cook for about 3 minutes per side or until pancakes are slighlty browned cooked through. Flip and repeat.
- Serve hot with your favorite toppings.
Notes
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Nutrition
I prefer to focus on quality ingredients from a variety of sources that work in tandem to promote optimal health. Nutrition calculations may not reflect these valuable interactions. However, I understand certain values can be helpful to some. Please note these calculations are merely estimates. Values will vary depending on modifications, brands used, and portion size. Should you require specific information, it's best to consult with a dietitian or qualified healthcare provider.
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