Spring into action with these Healthy Lemon Poppyseed Pancakes! A pancake recipe made with wholesome ingredients that will make you feel good about your next brunch.
As many of you know, my goal was to avoid winter in Toronto for as long as humanly possible. So far, a trip to California and Mexico has eliminated a solid 2.5 weeks of this dreadful season, and now I leave for Arizona on Friday. Woah is me…my life is so hard.
I don’t know why I thought that somehow returning home from Mexico in March would mean that I skipped winter entirely but the snowstorm pounding down outside has made it pretty clear that I was mislead. Nevertheless, I’m hoping these Lemon Poppyseed Pancakes will bring a little sunshine into your life and add a spring in your step as winter continues to rear its ugly head.
Watch me whip up these delicious Lemon Poppyseed Pancakes over on YouTube!
It’s crazy to think that just a week ago I was walking along the streets of San Miguel (recap to come!) with Linley, discussing how I think I’m a much better person in the Spring/Summer. There’s something about feeling the sun on my back (with SPF of course…) that just makes me a nicer, more patient person. The things that seem to set me off in the winter just don’t even matter once the temps pick-up.
Lin is the total opposite of me. She actually prefers the winter, which is a concept that completely fascinates me. She was explaining to me that winter feels like the perfect time to look inward, nest and not feel selfish about wanting to focus on you and your relationships. But we both agreed that as someone who spends far too much time looking inwards, it’s probably best that I not live in a place with endless winter…ahem Canada.
I also just get so sick of winter foods like 2 weeks in. I should add that this does not include soup, which we all know I eat year-round. Butternut squash loses its novelty when it’s the only fresh vegetable in the supermarket.
Even finding lemons can be challenging! While in Mexico I was blown away how accessible lemons and limes are. You’re like out of the cool kids club if you don’t have at least 3 lemon trees growing in your yard. Meanwhile, I have to store hop to find organic lemons and I’ve got a 50/50 shot of them not browning.
Oh and see those those fresh raspberries in the background? Those cost me $8 AND were shipped from you know where…Mexico.
Clearly, the solution to all of my problems is to move to Mexico but until that happens I’ve got my Simply Organic Lemon Flavoring to get me through my sorrows…Print
Lemon Poppyseed Pancakes
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6-8 pancakes depending on size 1x
- In a large bowl combine oat flour, baking powder, and poppy seeds.
- Add in almond milk, applesauce, egg, lemon flavoring and maple syrup
- If batter is too thick add in a bit more almond milk, but batter should NOT be thin like crepes.
- Spray or melt coconut oil in a large pan over medium heat.
- Add a 1/3 cup of batter to form pancakes.
- Cook until all bubbles have popped (about 3 mins) & flip over for 1 min. Repeat until all batter is used.
- Serve warm with maple syrup, nut butter or berries.
Disclaimer: This post was sponsored by Simply Organic. I was compensated for my time and all opinions are my own. Thank you for supporting The Healthy Maven and the brands that make THM possible!
Are you a warm or cold weather person? Does the weather where you live match your preference?
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