Lemon & poppy seed pancakes
Pancakes are our favourite weekend breakfast! These Lemon & Poppy Seed pancakes have no added sugar and even better, they only take 20 minutes to make!
Serving Size
3
Notes
Recipe by Lili Cronin
Ingredients
For the pancakes:
- 3 bananas
- 2 eggs
- 1/4 teaspoon baking powder
- 2 tsp Linwoods Milled Organic Sunflower and Pumpkin Seeds
- 1 tsp poppy seeds
- 1 tsp lemon rind
- 1 tsp vanilla essence
- Oil for greasing the frying pan
For the topping:
- 3 tsp of Greek Yogurt
- 1 tsp of Linwoods Milled Organic Sunflower and Pumpkin Seeds
- Maple Syrup to drizzle
- 1 tsp poppy seeds
- Blueberries
- Maple syrup to drizzle
- Lemon rind
Instructions
- In a mixing bowl, crack in the eggs and add in baking powder, leave to activate.
- In another bowl add in the 3 bananas. Lightly mash with a fork. There should be chunks of bananas to make fluffy pancakes, then add in the Linwood mixed milled seeds, lemon rind and the poppy seeds and vanilla and whisk to combine
- Pour the wet mixture into mashed bananas and stir to combine.
- In a frying pan, cook the pancakes over a medium heat; put 1 or 2 tablespoons of batter for each mini pancake. When the mixture begins to dry flip over gently!!!! Continue on until all the batter is used.
- Stack and dress the pancakes.
- Spoon the Greek yoghurt over the pancakes. Drizzle on maple syrup. Sprinkle on Linwood mixed milled seeds, poppy seeds, blueberries and finally the lemon zest.
