Lemon-Poppy Seed Pancakes

by Lucia

These super tasty pancakes with lemon-poppy seed creamy filling and caramelized lemon are gluten-free, lactose-free and also without refined sugar. They are perfect for breakfast as they give you enough energy for all morning. I love doing them on Saturday or Sunday morning, when you have enough time to cook and enjoy them 🙂

First, you should prepare your creamy filling. I love poppy seeds and with lemon zest they are very delicious. Pour about 150 ml of soy milk into a small cooking pot, add the zest of 1 bio lemon and bring it to a boil. Then switch it off and let it cool a little bit. While still warm, add 2 tablespoons of agave syrup, 100 grams of ground poppyseeds and fresh juice of half lemon. Stir it well and let it soften for some time, 30 minutes might be enough. Longer you leave it, better is. Eventually, you can prepare your filling some hours or also the night before and keep it in the fridge.

For the pancakes, you need to blend together the plant-based milk, I used 300 ml of soy milk, 1 egg, 2 tablespoons of agave syrup, pinch of salt, 2 full table spoons of buckweat flour and 3 full tablespoons of chickpeas flour. Blend it until smooth.

Cook the pancakes on a frying pan with a little bit of coconut/extra virgin oil.

Summary of the recipe for 2-3 persons breakfast

Ingredients for the pancakes:

  • 300 ml of plant based milk
  • 2 tablespoons of agave syrup
  • 1 full egg
  • pinch of salt
  • 2 full tablespoons of buckweat flour
  • 3 full tablespoons of chickpeas flour

Instructions:

  1. Heat the frying pan with a little bit of oil over the medium high heat
  2. Pour a small amount of the butter onto the griddle and brown on both sides

Ingredients for the filling:

  • 100 g of poppy seeds
  • 150 ml of plant-based milk
  • 2 tablespoons of agave syrup
  • zest of 1 bio lemon
  • fresh juice of half of the lemon

Instructions:

  1. Pour the milk into a small cooking pot and add the zest of the lemon. Bring it to a boil and switch it off. Let it cook for a little bit.
  2. While still very warm (but not too hot) add syrup, lemon juice, poppy seeds and stir it.
  3. Leave it soften for some time, at least for 30 minutes. I leave it also overnight in the fridge, so the cream is more dense and I use it the other day for breakfast.

Important is to prepare your filling before you cook pancakes, so you serve them still hot. I served my pancakes with caramelized lemon rings. I put the fresh lemon rings onto a frying pan, without oil, over the medium high heat, and I poured half of teaspoon of agave syrup over each ring. Cooked them from both sides until light brown color.

If you like the recipe and you will try it, you can tag me #passioneria 🙂

Buon appetito! 🙂

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