Check out the latest addition to the pancake line up on My Body My Kitchen. These greek yogurt lemon poppy seed pancakes will be an excellent addition to your next brunch. If you like this recipe, you may also want to check out these Lemon Poppy Seed Oat Waffles and these Lemon Poppy Seed Zucchini Muffins.
In the recipe I use a combination of whole wheat and all purpose flour. However, you can just use only whole wheat flour or only all purpose flour. If you use only whole wheat flour, be sure to add extra water to the batter and let the batter rest for about 10 minutes before cooking. If you choose to do only all purpose flour, reduce the liquid content of the batter by about 1/4 to 1/2 a cup.
Try this recipe and let me know what you think.
Prep Time: 10 mins . Cook Time . 20 minutes . Yield: 4 Servings
1 Cup All Purpose Flour
1 Cup Whole Wheat Flour
1 Tsp Baking Powder
1/4 Tsp Baking Soda
Pinch of salt
1 Cup Greek Yogurt (5% Fat)
1 Cup Water
1 Tsp Vanilla Extract
2 Tbsp Butter, melted
Zest from 1 Lemons
2 Tbsp Honey, Sugar, Agave, etc.
2 Tbsp Poppy Seeds
1. Sift the dry ingredients in a large bowl. Set aside.
2. Combine the wet ingredients in a bowl. Whisk until well combined.
3. Pour wet ingredients into the bowl of dry ingredients. Mix until ingredients are combined. Do not over mix.
4. Lightly grease a griddle or skillet on medium-high heat. Pour 1/2 cup of batter per pancake. Cook on each side about 1 1/2 to 2 minutes until the pancakes are golden brown. Serve with your favorite toppings. Makes about 8 pancakes.