Poppy seed and lemon oat pancakes
These poppy seed and lemon oat pancakes are a delicious dairy-free option for a lazy weekend breakfast or brunch. Made with oats, egg, lemon and poppy seeds, they have a lovely light texture with a fresh citrus flavour and a subtle nutty crunch. They can also be made gluten-free by using certified gluten-free oats. The batter is quick to prepare in a blender, with no need for flour or complicated preparation. Serve the pancakes warm with maple syrup, date syrup, lemon curd or your favourite homemade fruit compote.They’re particularly good with a little extra lemon zest scattered over the top.
Ingredients
Method
- Put the oats, lemon juice, egg, baking powder and half of the oat milk into a blender. Blend until you have a slightly textured batter. Add more oat milk as needed — the batter should be thick but pourable.
- Stir in the poppy seeds and lemon zest.
- Heat a non-stick pancake pan over medium heat and lightly grease it with oil, using a piece of kitchen paper to spread it evenly.
- Add small ladlefuls of batter to the pan, allowing them to spread into round pancakes. Alternatively, you can use silicone pancake moulds.
- Cook for about 2–3 minutes, until the surface is set and bubbles appear. Carefully flip and cook the other side for another 1–2 minutes, until golden and cooked through.
- Repeat with the remaining batter, lightly greasing the pan as needed.
- Serve warm with maple syrup, date syrup, lemon curd or homemade fruit compote.