Name: Lemon Poppy Seed Yogurt Pancakes
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: American
Ingredients: 1 cup (120g) white whole wheat flour; 1/2 cup (60g) rye flour; 2 teaspoon baking powder; 1/2 teaspoon salt; 3 Tablespoons (45g) granulated sugar; 3 teaspoons lemon zests; 1/2 cup (60g) greek yogurt; 1 cup (120 ml) skim milk; 2 Tablespoons (30 ml) fresh lemon juice; 2 large eggs; 1 teaspoon vanilla extract; 1 Tablespoon canola oil; 2 Tablespoon poppy seeds

Lemon Poppy Seed Yogurt Pancakes

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Author: Delphine Fortin
Prep Time: 10 mins
Cook Time: 5 mins
Total Time: 15 mins
Yield: 8 pancakes 1x
Category: Breakfast
Cuisine: American

Lemon and poppy seed together take pancakes to the next level. A must try!

Ingredients

Scale

1 cup (120g) white whole wheat flour
1/2 cup (60g) rye flour
2 teaspoon baking powder
1/2 teaspoon salt
3 Tablespoons (45g) granulated sugar
3 teaspoons lemon zests
1/2 cup (60g) greek yogurt
1 cup (120 ml) skim milk
2 Tablespoons (30 ml) fresh lemon juice
2 large eggs
1 teaspoon vanilla extract
1 Tablespoon canola oil
2 Tablespoon poppy seeds

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Instructions

In a large bowl, whisk together the whole wheat flour with the rye flour, baking powder and salt. In a small bowl, combine the sugar and lemon zests and rub together with your fingers until fragant, then whisk into the dry ingredients.
In a medium bowl, whisk together the yogurt, milk, lemon juice, eggs, oil and vanilla extract. Add the wet ingredients into the dry ones, mixing only until combined. Stir in the poppy seeds.
Heat a pan over medium heat and spray with cooking spray. Pour about 1/4 cup of pancake batter onto the pan. When the pancake start to bubble up, flip and cook until it is slightly golden brown. Serve with maple syrup and fresh blackberries or blueberries.