It was a lazy start to my Saturday morning, which is always such a welcome break from my hectic weekdays. To make most of it, I made a fun breakfast with these Lemon Poppyseed Pancakes…in my paniyaram/appe/ aebleskiver pan. So easy, delicious and super cute!
I think you all know by now, given half a chance, I’ll use buckwheat for my bakes. The same goes for the pancakes and waffles I make. They all get at least one try with this wonderful glutenfree flour and more often than not, the results are fabulous. As was the case with these little balls of yum!
Soft and fluffy, they cooked up in no time. I’m very wary of eggless baking/cooking, but hey, today was a good day! I did have an egg handy in case the first batch didn’t come out well. I was pretty chuffed to put it back in the fridge! 🙂
Full of tangy lemon flavor and crunchy poppyseeds, these beauties are a must-try. They are so great for tiffins, after school or afternoon snack, on the go breakfast…convenient, non-messy and healthy.
- I used coconut sugar in this recipe, but if you don’t have it on hand, please feel free to use regular sugar or maybe even honey or maple syrup.
- You can use this same batter to make pancakes or even bake up some muffins.
- Coconut milk can be easily substituted with regular milk.
- These keep very well, in an airtight container, in the refrigerator.
- If you don’t have poppy seeds, you can use chia seeds instead.
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Lemon Poppyseed Pancakes
- 1.5 cup Buckwheat flour
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tbsp Poppyseeds
- 1/4 tsp salt
- 2 tbsp Coconut sugar
- Zest from 2 lemons
- 400 ml Coconut milk
- 3 tbsp Vegetable oil
- 1 tsp vanilla extract
- Juice from 2 lemons
- Combine all the dry ingredients- buckwheat flour, baking powder, baking soda,poppyseeds, salt, sugar and zest, in a large bowl.
- Whisk all the wet ingredients - coconut milk, vanilla extract, oil, lemon juice, in a small bowl. Pour over the dry mixture. Mix well until no lumps remain. You are looking for a thick pouring consistency.
- Heat your paniyaram/appe pan. Lightly brush with oil, fill each cavity with with a spoonful of batter. Cook for 5-7 minutes over low heat. Carefully flip each pancake and cook on the other side for another 5-7 minutes.
- Repeat till all the batter is used up.
- Serve warm with maple syrup/honey.