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Lemon Poppyseed Yogurt Pancakes
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Lemon Poppy Seed Yogurt Pancakes

These fluffy pancakes taste like a lemon poppyseed donut, only better.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Breakfast
Cuisine: American
Keyword: greek yogurt, protein, breakfast, brunch, cocnut milk, oat flour, easy
Servings: 12 pancakes
Author: Molly

Ingredients

  • 4 eggs
  • 1 cup plain Greek yogurt
  • ¼ tsp baking soda
  • ½ tsp baking powder
  • ½ tsp vanilla
  • ½ tsp salt
  • ¼ tsp nutmeg
  • 1 tbsp poppy seeds
  • 1 tbsp chia seeds
  • 1 lemon- zested
  • 1 ¼ cup rolled oats- ground into flour in your blender
  • 1 tbsp flax meal
  • 2 tbsp melted coconut oil
  • 1 cup coconut milk
  • Butter for greasing the griddle

Instructions

  • 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.
  • 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.
  • 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.
  • Butter the pans between each pancake. Serve with a drizzle of honey or maple syrup and enjoy!