Name: Lemon Poppy Seed Pancakes
Prep time: 15 min
Cook time: 20 min
Ingredients: ½ cup uncooked millet or quinoa; 1 cup rolled oats; 1 Tbsp baking powder; 1 ¾ cups plant-based milk; 1 cup Japanese sweet potatoes, steamed and mashed; 6 dates, pitted and soaked; 1 tsp pure vanilla extract; 2 lemons, juiced (about 1/4 cup lemon juice); Zest of 1 lemon; 2 Tbsp poppy seeds

Recipes » Breakfast » Lemon Poppy Seed Pancakes

By Kim Campbell

(5)

These lemon poppy seed pancakes are packed with good-for-you ingredients. They even contain an unconventional surprise: sweet potatoes!

Prep: 15 mins Cook: 20 mins Yield: 8-10 pancakes

Gluten Free Nut Free Soy Free

We often start our weekend mornings with a special breakfast. I love lemon poppy seed muffins, so I had to create a pancake around the same flavors. This unique combination of Japanese sweet potatoes, oats, and quinoa is the secret to perfect pancakes every time. We love topping these amazing pancakes with a seasonal fruit compote!

Ingredients

½ cup uncooked millet or quinoa
1 cup rolled oats
1 Tbsp baking powder
1 ¾ cups plant-based milk
1 cup Japanese sweet potatoes, steamed and mashed
6 dates, pitted and soaked
1 tsp pure vanilla extract
2 lemons, juiced (about 1/4 cup lemon juice)
Zest of 1 lemon
2 Tbsp poppy seeds

Whole Food, Plant-Based Living: Getting Started

Instructions

1. Place the millet or quinoa and oats into a blender and process on high until the mixture resembles flour. Add the baking powder to the blender and process again.
2. Add the plant-based milk, mashed Japanese sweet potatoes, dates, vanilla, and lemon juice to the blender. Blend until smooth and creamy. You may need to stop the blender and scrape down the sides to incorporate all the flour.
3. Pour the batter into a medium-size bowl and fold in the lemon zest and poppy seeds until evenly distributed.
4. Heat a nonstick griddle over medium-high heat. Pour about ¼ cup of batter per pancake onto the hot griddle, and cook until the pancakes are bubbly on top and the edges are slightly dry, about 2 to 3 minutes. Flip and cook until the pancakes are browned on the other side, another 2 to 3 minutes. Repeat with the remaining batter.
5. Serve with Very Berry Chia Compote

Cooking Tips

1. If you prefer a thinner pancake, add more milk one tablespoon at a time until you have the consistency you prefer.
2. You can use white sweet potatoes instead of Japanese sweet potatoes.