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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.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course: Breakfast, Main Course
Cuisine: USA
Ingredients Method

Ingredients
  

  • 1 cup rolled oats
  • About ½ cup oat milk
  • 1 tsp baking powder
  • 1 large egg
  • 1 tbsp poppy seeds
  • Zest and juice of 1 lemon
  • A little oil for cooking

Method
 

  1. 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.
  2. Stir in the poppy seeds and lemon zest.
  3. 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.
  4. Add small ladlefuls of batter to the pan, allowing them to spread into round pancakes. Alternatively, you can use silicone pancake moulds.
  5. 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.
  6. Repeat with the remaining batter, lightly greasing the pan as needed.
  7. Serve warm with maple syrup, date syrup, lemon curd or homemade fruit compote.