I was recently sorting through the jars of spices, herbs, and baking supplies in my kitchen and happily stumbled upon a jar of poppyseeds I had forgotten about. Combined with a “please use me” half lemon sitting in the fridge and well… next thing you know, lemon poppyseed pancakes were happening and there were no complaints to be had.
Let’s get to the recipe pronto cuz you’ll want to tinker with this asap.
Ingredients:
(yield of 12 pancakes about 4-4.5” in diameter)
1.5 c (190 grams) Kodiak Power Cakes Buttermilk dry mix
3/4 c (190 ml) organic soy milk (or substitute with your favorite protein-enriched milk)
2 large eggs, beaten
1 c (245 gm) Fage 2% yogurt
2 Tbsp (~18 gm) poppyseeds
2.5 Tbsp (~40 gm) fresh squeezed lemon juice (about 1/2 of a ‘juicy’ lemon)
zest of the lemon
1 tsp (5 gm) pure vanilla extract
pinch or two of salt
frozen or fresh blueberries, raspberries or sliced strawberries (enough to put 3-5 pieces on top of each pancake)
Preparation steps:
Combine all ingredients except the berries in a large mixing bowl and mix well. Add a touch more milk if you want less thick pancakes.
Heat a griddle pan on medium-high heat. Once heated, you can oil or spray with oil of choice.
Use a 1/4 cup measuring cup to pour the batter onto the griddle pan (about 4” wide of batter per pancake).
Top each pancake with 3-5 of the berries and let it cook. Once the batter starts to firm up and you see the edges firm, flip carefully with a spatula. Remove from griddle when done to your liking. I like mine extra done!
Top with almond or peanut butter, yogurt, and/or a drizzle of your favorite Vermont maple syrup and enjoy! Store your leftovers in the freezer for later toasting!
The lemon zest and lemon juice provide such a fresh-tasting flavor combo for these pancakes. I’ve used both strawberries and blueberries and equally love them. Note that I used strawberries in this recipe and I should’ve sliced them a bit smaller.
Basic nutritional info per pancake (using a little over a cup or ~250 grams of strawberries):
110 calories
13 grams of carbohydrate
2 grams of fiber
8 grams of protein
3 grams of fat
1.5 to 1 carb to protein ratio
Not only can these be used for breakfast, but you can also have as a snack or as part of a pre-workout fueling option.
As always, let me know know if you try this and feel free to get creative with other additions. Check out our other pancake recipes HERE.
Your fellow flapjack lover,
-Dina