Lemon Poppyseed Pancakes



I believe with all my heart that if I don’t get a good breakfast–a happy breakfast–I’ll have a rubbish day. My breakfast needs to smile me in the face first thing in the morning, wafting its delicious fragrances my way, greeting me and preparing me for the day ahead. A couple of days ago, I wanted something lemony and fresh to brighten up my morning, and so these were born. 


Ingredients:
100g plain flour
peel of a whole lemon, juice of half a lemon
50ml almond milk
1tsp baking powder
1 banana, mashed
1 tbsp poppy seeds
1 tsp stevia/1 tbsp agave syrup


Instructions:
Combine the flour, poppy seeds, baking powder and lemon peel in a bowl, gradually adding the wet ingredients, careful  not to splash anything. You should obtain a thick batter; that’s how you get big, fluffy pancakes as opposed to thin, flat crêpes. 

That’s it, really! Making pancakes is the easiest thing in the world. My gran asked me once how I find the time to cook in the morning; most students barely have time to scramble out of bed, put some clothes on and rush out the door before they’re late for the day’s first lecture, right? No, not at all. This took me ten minutes to make. 


Easy peasy, lemon squeezy. 


(Sorry, couldn’t help myself.)


— Clem

3 thoughts on “Lemon Poppyseed Pancakes

  1. Pingback: Pancake Day (Shrove Tuesday) Recipe Round-Up | The Vegan Cookie Fairy

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