Today is a special day; this is my 100th recipe for the blog! And since pancakes are my favorite food group, I thought it would be fitting to share this recipe for lemon poppy seed yogurt pancakes.
Thyme for Honey was born, under a different name, about four years ago. I would occasionally add new dishes I had created, but it wasn’t until the past couple years that I really made it a priority. Working as an actress and model has its own unique set of challenges, the biggest of which is time. My life is day to day, rarely do I know what my schedule will look like a week in advance. So prepping new dishes, photographing them, editing the photos, and writing up the recipes, often has to take a back seat. I guess what I am trying to say, is thank you. Thank you for your understanding when I can’t be as consistent as I would like. Thank you for your continued readership. And thank you for giving me an outlet to share my passion for healthy, plant based, delicious food!
Ok, back to the important stuff: lemon poppy seed yogurt pancakes. These pancakes are great because you likely will have all or most of the ingredients in your kitchen at any given time. They are fluffy, moist, and taste like a lemon donut, only better.
I used oat flour, because I was out of my gluten free flour, and because the bf has called a temporary halt to my paleo pancake experiments. (Nothing wrong with paleo, I’m a huge fan. I’ve just made a few too many disastrous breakfasts lately.)
My recipe for these lemon poppy seed yogurt pancakes is also very forgiving. If I feel like the batter is too thick, I add more milk. If I want to toss in a handle of blueberries, or use a different flour, they usually turn out great!
Lemon Poppy Seed Yogurt Pancakes
Yields 12 pancakes
1 cup plain Greek yogurt
1/4 t. baking soda
1/2 t. baking powder
1/2 t. vanilla
1/4 t. salt
1/4 t. nutmeg
1 T. poppy seeds
1 T. chia seeds
1 lemon- zested
1 1/4 cup rolled oats- ground into flour in your blender
1 T. flax meal
2 T. melted coconut oil
1 cup coconut milk
Butter for greasing the griddle
1. In a large mixing bowl whisk together the eggs and Greek yogurt until creamy. Add in the rest of the ingredients in the order listed, stirring well.
2. Place two griddles over medium heat. Add a dollop of butter to each pan once they are hot then pour a ladleful of batter onto each pan.
3. Cook the pancakes until the edges are puffed and a few bubbles appear. Flip. Don’t wait for too many bubbles as the pancakes will burn.
4. Butter the pans between each pancake. Serve with a drizzle of honey or maple syrup and enjoy!