Every now and then, I have a huge craving for pancakes. I used to think this was always going to have to turn into an unhealthy meal, and would therefore have to be only the occasional treat. However, with some simple ingredient choices, pancakes can actually be very healthy. While they will never be low carb or low calorie choices, these poppy seed pancakes are full of healthy fats, proteins, and complex carbohydrates. The combination of poppy seeds, lemon zest, and honey give these pancakes a natural sweetness along with great texture. Also, we skip the refined carbohydrates in favor of complex, fiber-full carbohydrates by using oat flour. All in all, these are a fantastic weekend morning treat to fuel or workout or recover after your weekend sweat fest!
- 3 Large Eggs
- 1 Cup Unsweetened Cashew Milk
- 1 Lemon, juiced and zested
- 1 T Vanilla Extract
- 2 T Honey
- 2 Cups Oat Flour (grind oats in a food processor to make this)
- 1 tsp. Baking Powder
- 1 tsp. Baking Soda
- 2 T Poppy Seeds
- In a large bowl, whisk the eggs until well beaten, and then stir in the milk, lemon juice and zest, vanilla extract, and honey.
- In a separate bowl, combine the oat flour, baking soda, and baking powder. Add the dry ingredients to the wet ingredients, and stir until just combined. Do not overmix the batter, or you will make tough pancakes. Stir in the poppy seeds after the batter is ready to be used. Allow batter to rest about 30 minutes.
- Heat up a nonstick griddle over medium heat. After it is hot, scoop ¼ Cup servings of the batter onto the griddle. Cook until bubbles appear on the top of the batter, and then flip, and cook until done. Each side normally takes 2-3 minutes, depending upon heat.
Nutrition: Whole Batch