Breakfast Dairy Free Gluten Free or Wheat Free Pancakes & Waffles Restricted Diet (e.g. GF, Vegan..) Single Serving & Small Batch

InstaRecipe! Wheat-Free Lemon & Poppy Seed Pancakes

Wheat-Free Lemon & Poppy Seed Pancakes

It started out with an intense 11am craving for waffles.
I pulled out my heart-shaped waffle maker, cleaned it up and blended up this batter with my hopes set high. After that, disaster ensued: the batter stuck in the intricately patterned iron wrenching my waffle dreams away from me. Instead of breaking down, I fought on, ditching the waffle iron and grabbing my trusty little skillet. I used the rest of the batter to fry up a short stack of pancakes! Just as I was pouring the batter into the skillet my dad showed up from the allotment with a punnet of wild blackberries so, of course, I stole a handful for ~garnish~ (ooooh).

This simple, oat-based mixture has been my favourite for breakfasty endeavours recently. It’s literally a dump-and-blend situation so is ideal for when you do NOT want to be standing in the kitchen whisking egg whites and sifting flour. They’re surprisingly satiating too and not heavy at all. I’ve been craving lemony things something FIERCE lately so I put lemon zest in the batter and in the yogurt topping. If lemon doesn’t get you jazzed then cinnamon, ginger, chocolate chips or berries would be stellar too.

Wheat-Free Lemon & Poppy Seed Pancakes

Ingredients

  • 1 cup (80 g) rolled oats
  • 1 egg
  • 2 tsp ground flaxseed + 1/4 cup of water, (OR use another egg)
  • 2 tsp baking powder
  • zest of 1/2 a lemon
  • 1 tbsp poppy seeds
  • 1/2 cup (125 ml) milk (any kind)
  • 1 tbsp melted coconut oil, , melted butter or vegetable oil (plus more for frying)
  • To serve:
  • 3 tbsp yogurt
  • zest of 1/2 a lemon
  • drizzle of honey or a few drops of stevia
  • fresh berries

Instructions

  1. Place the oats, egg, flaxseed, water, baking powder, lemon zest, poppy seeds, milk and oil into a blender. Blitz until completely smooth and set aside for 5 minutes to thicken.
  2. Lightly grease a small non-stick skillet with extra oil. Place over a medium-low heat. Pour about 2 tbsp of batter into the pan to form one pancake. Repeat so you have 2 or 3 circles of batter in the pan. Leave to cook until the edges of the surface look opaque and bubbles form and burst on the surface of the batter. Flip and cook on the other side until golden brown underneath then remove to a plate.
  3. In a small bowl, mix the yogurt, lemon zest and honey/stevia. Serve the pancakes with the yogurt mixture and fresh berries.

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  • Lara Delilah August 15, 2015 at 6:14 pm

    Looks amazing Izy! I live the fact that you made it wheat-free.

  • Laura&Nora @Our Food Stories August 15, 2015 at 10:49 pm

    these look amazing! we almost eat pancakes every weekend, definetly have to try these <3

  • Jacqui August 16, 2015 at 4:24 am

    Haha I’m glad the pancakes worked eventually because they look amazing! 🙂

  • Vickie August 16, 2015 at 1:48 pm

    they look awesome

  • Gemma August 16, 2015 at 10:41 pm

    Pancakes are my favorite breakfast food in the whole wide world! Well, actually I like to eat pancakes at any hour.
    The ingredient list looks very interesting, adding rolled oats is a great idea! 🙂

    xoxo

  • allie B August 17, 2015 at 3:25 am

    I have to try these! Xo

    http://www.midwesternmamalove.com

  • Elisabeth Green August 17, 2015 at 3:37 pm

    Yummy! 🙂 On my blog you find a recipe for pancakes without fat. Best, Elisabeth

  • Deborah @ The Harvest Kitchen August 17, 2015 at 3:45 pm

    Love everything about these pancakes!!

  • Sarah | Well and Full August 18, 2015 at 8:41 pm

    These look great, Izy! 🙂

  • George SSF August 19, 2015 at 6:10 am

    This is so awesome! A healthy breakfast to start my day! Thanks for the recipe! well done!

  • Rachel Heffington August 22, 2015 at 6:36 pm

    I’m going to have to try these soon. Ever since my sister brought home the Top With Cinnamon cookbook and I found your blog, I’ve loved your “food print” as I call it – your unique “voice” in the food world. So wholesome and simple, yet creative without pretense. *clap clap* Thanks, Izy!

  • fitlessflavor August 24, 2015 at 6:29 am

    I made this recipe earlier in the week and I absolutely loved it! You truly do have a gift for developing recipes. I hope you do not mind that I am actually sharing a few of your recipes on my blog this week, with a huge shout out to you and how much I love your blog. I blog about meal planning with a healthy focus, so it was easy to incorporate a number of your recipes. I just stumbled across your blog this week and I have already tried 3 of your recipes. I am going to go searching for your cookbook this week as well. With your nutritional sciences background you may find my story interesting, if you have any desire to read it. With your healthy approach to recipes you can expect me to be a frequent visitor to your site. Thank you for sharing your gift and passion.

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  • prettynormalgirl August 25, 2015 at 10:08 am

    I love your blog:)! The recipe sounds so delicious, i just have to try it. Greetings Zoe

  • Lena August 28, 2015 at 2:18 pm

    Just wondering, what size eggs do you use? Because I’m used to using one egg in my pancake batters (for 2 people) and whenever I see recipes with more than that I always worry they’ll end up with a kind of eggy aftertaste. The ones I use are large, btw.

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