Lemon and Poppy Seed Pancakes with Blueberry Compote

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.

Lemon and Poppy Seed Pancakes with Blueberry Compote
 
Prep time
Cook time
Total time
 
Healthy, Vegan, Gluten-Free, Dairy-Free, Refined Sugar-Free
Serves: 10 pancakes
Ingredients
  • Pancakes
  • 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
Instructions
  1. Place the oats into a food processor and blend until they look like flour.
  2. 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.
  3. Then add the baking powder and oats and mix until a smooth batter is formed.
  4. 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.
  5. 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.
  6. Make the blueberry compote by adding the blueberries, lemon juice and maple syrup together in a pan.
  7. Cook over a medium heat for about 10 minutes.
  8. 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!

Delicia x