Lemon and Poppy Seed Pancakes with Blueberry Compote
After seeing all the delicious lemon themed posts yesterday because of the royal wedding I felt inspired to create a lemon themed recipe! I decided on lemon and poppy seed as opposed to lemon and elderflower but both are equally as delicious! I paired these pancakes with blueberry compote because I love the combination of lemon and blueberries but you could top them with whatever you want!
I like to make these pancakes for a weekend breakfast but they would also work really well as a recipe to meal prep if you keep the pancakes in the fridge and just heated them up in a toaster. Just keep the sauce separate so they don’t get soggy.
- 1½ cups (180g) oats
- 1 cup (250ml) milk (I used coconut)
- 1 Tbsp (15g) ground flax
- 3 Tbsp (45ml) water
- 2 tbsp (20g) coconut sugar
- zest and juice from one lemon
- A pinch of vanilla powder
- 3 Tbsp (12g) poppy seeds
- 1 tsp 8g (baking powder)
- Coconut oil
- Blueberry Compote
- ½ cup (80g) blueberries
- 1 tbsp (15ml)maple syrup
- Juice of ½ lemon
- Place the oats into a food processor and blend until they look like flour.
- Meanwhile mix the milk, ground flax, water, coconut sugar, lemon zest and juice, coconut sugar, vanilla powder, and poppy seeds. Mix until everything is evenly combined.
- Then add the baking powder and oats and mix until a smooth batter is formed.
- Heat a pan over medium heat and once hot enough pour the pancake batter into the pan. I used a cupcake batter scoop to divide it into equal portions.
- Cook for a couple minutes until bubbles form on the pancake then flip it over and cook for a couple minutes on the other side. Continue until all the pancake batter is used up.
- Make the blueberry compote by adding the blueberries, lemon juice and maple syrup together in a pan.
- Cook over a medium heat for about 10 minutes.
- Serve the pancakes in a stack with the sauce and a drizzle of maple syrup on top.
If you make the recipe please use the hashtags #eatplantifully #theplantifulbrunette and tag me in it!