Does the world need another pancake recipe? Do you need another black t-shirt?
This is actually not another pancake recipe, it’s the most cakey pancake I ever made.
I make pancakes on a weekly yet I rarely make the same recipe. In the winter I like to make them with orange. When I want to be pretentious I make them with cardamom. If I don’t have eggs, I make them vegan. If I know that I’ll eat some, I use nut milk. If I make them on weekdays I use wholesome flours such as spelt, oat or buckwheat and add grains such as flax or chia seeds to make them extra nutritious. That’s why there’s always room for more pancake recipes.
I came up with the perfect gluten-free flour ratio, you can’t tell that they’re gluten-free.
Lemon Poppy Pancakes (Gluten-Free & Dairy-Free)
- ¾ cup almond-meal
- ¾ cup gluten-free oat flour - you can grind 1 cup of rolled oats in the food processor
- 2 tablespoons brown rice flour
- 2 tablespoons poppy seeds
- 2 teaspoons baking powder
- 1 tablespoon coconut sugar - optional
- ½ teaspoon salt
- 1 cup almond milk - or any nut milk
- Lemon zest & juice from 1 lemon or orange
- 2 tablespoons melted coconut oil - or avocado oil + more to grease the skillet
- 2 free-range eggs - (or flax eggs)
- Pure maple syrup
- Butter - ghee, plant-based butter, nut butter or tahini butter
- Put the dry ingredients in a large bowl and whisk. Add the almond milk, lemon juice and oil and whisk until everything is combined into a smooth batter. Break in the eggs and gently whisk them.
- Grease a griddle or nonstick skillet and put over medium-high heat (hot enough to make drops of water sizzle).
- Pour about ½ cup batter into the skillet. Cook for 1 – 2 minutes or until bubbles start to appear on the surface of the pancakes, then flip with a spatula and cook for 30 seconds or until the bottom is golden-brown.
- Transfer the pancakes into a plate and keep in a 350°F/180°C preheated oven to keep them warm. Serve with butter, plant-based butter, nut butter or tahini, and maple syrup.