I rolled over in bed, nudged my husband and said, “I think I need pancakes.”
I’m sure those were the exact words he wanted to hear as he was being woken up. If it makes a difference, I’m almost positive I slipped in an ‘I love you’.
Sadly pancakes didn’t happen for breakfast. I was too hungry to think it through or even wait for them to be made so I went for toast and he went for cereal. Super fancy.
No pancakes for breakfast, but second best, pancakes for dinner.
I don’t always love blueberries IN my pancakes, but on top, all is good.
With my obsession for blueberries, I was on a hunt for a u-pick farm here in Portland.
It worked out perfectly, my friend Mindy and her adorable daughters were also up for a little blueberry picking, so we made a date of it. Something about picking fruit out in the orchards is incredibly relaxing. We’ve already scheduled future dates.
Growing up, I would always gravitate towards poppy seed muffins when given the option. I’d only eat the tops and maybe pick at the rest. Anyone else do that? I’m guessing yes because now you can buy JUST muffin top PANS! There’s a pan for everything now.
I never thought about making them as pancakes until I saw this lemon poppy-seed pancake recipe and knew I had to create something similar. Let me back up, have you been her blog, The First Mess? Absolutely gorgeous photography and mouth watering recipes. I haven’t tried this exact recipe, but if you’re looking for a vegan option, might want to give her recipe a try.
After a few attempts, I finally created a killer
dinner recipe. Lemon poppy seed muffin meet pancakes, minus all the sugar. SOLD!
Also, I’m not a big syrup person, so I just made a light blueberry topping, more like blueberries mixed with a little sugar. If you want more, you can add a little butter, syrup and/or preserves.
Gluten-free Lemon Poppy Seed Pancakes with Sugared Blueberries
[Inspired by The First Mess]
- 1/2 cup brown rice flour
- 1/4 cup coconut flour
- 1/4 cup tapioca flour
- 3 tablespoon brown sugar
- 1 tablespoon poppy seeds
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup almond milk – or milk of choice
- 1/2 cup unsweetened applesauce
- 2 teaspoons vanilla extract
- 2 teaspoons fresh lemon juice
- zest of one lemon
- 2 eggs, lightly beaten
Sugared Blueberry Topping
- 2 cup fresh blueberries
- 1 tablespoon sugar cane sugar
- 1 tablespoon honey
- 2 teaspoons fresh lemon juice
Additional toppings – optional
Blueberry Topping – mix together blueberries, sugar, honey and fresh lemon juice. Let marinate in the fridge while you prepare pancakes.
In a medium bowl, mix together dry ingredients – brown rice flour, coconut flour, tapioca flour, brown sugar, poppy seeds, baking powder & salt.
In a separate bowl, whisk together milk, applesauce, vanilla, lemon juice, lemon zest and the beaten eggs.
Carefully add the wet ingredients to the wet and mix until well combined.
Heat skillet, griddle, or pan to medium. Spray with non-stick or coconut oil. With an ice cream scoop or 1/4 cup, scoop pancake mix onto the hot surface. Once there’s a few bubbles [about 2 minutes] flip and cook for another 2-3 minutes or until cooked through.
Serve warm and top with sugared blueberries and other optional toppings.
August 8 2012