Description
Spelt flour pancakes filled with lemon zest and poppy seeds.
Ingredients
Scale
- 2 cups white spelt flour
- 1 tbsp baking powder
- zest of 1 lemon
- 2 tbsp poppy seeds
- 1/2 tsp salt
- 2 eggs
- 1 1/4 cup almond milk
- 1 tbsp avocado oil (or any neutral flavoured vegetable oil)
- 1 tsp vanilla extract
- extra oil for the pan
Instructions
- Mix the spelt flour, baking powder, lemon zest, poppy seeds and salt together in a bowl
- In a separate bowl, whisk together the eggs, almond milk, avocado oil and vanilla extract.
- Pour the wet ingredients into the dry and mix until combined. Do not overmix!
- Oil a large non-stick pan on medium heat.
- Pour a large scoop of the batter into the pan and cook until brown on each side (about 2-3 minutes on one side and 1 minute on the second side)
- Serve with maple syrup and fresh fruit
Notes
You can substitute regular flour or whole-grain flour for the spelt flour.
Nutrition
- Serving Size: 1 pancake
- Calories: 115
- Sugar: 1g
- Fat: 9g
- Saturated Fat: 6g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 3g