2tspground flaxseed + 1/4 cup of water, (OR use another egg)
2tspbaking powder
zest of 1/2 a lemon
1tbsppoppy seeds
1/2cup(125 ml) milk (any kind)
1tbspmelted coconut oil, , melted butter or vegetable oil (plus more for frying)
To serve:
3tbspyogurt
zest of 1/2 a lemon
drizzle of honey or a few drops of stevia
fresh berries
Instructions
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.
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.
In a small bowl, mix the yogurt, lemon zest and honey/stevia. Serve the pancakes with the yogurt mixture and fresh berries.