Poppy, Lemon and Sunflower Seed Pancakes Recipe

Name: Poppy, Lemon and Sunflower Seed Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups (280 grams) whole-wheat flour, or 1 cup whole-wheat flour and 1 cup unbleached all-purpose flour; 2 teaspoons baking powder; 1 teaspoon baking soda; 1 tablespoon sugar or raw brown sugar; 1/2 teaspoon fine sea salt; 1/4 cup (25 grams) poppy seeds; ⅓ cup (45 grams) sunflower seeds, toasted until golden brown; 2 large eggs; 2 cups buttermilk; 2 tablespoons canola oil; 2 teaspoons vanilla extract; 2 tablespoons finely chopped lemon zest; 1 box raspberries (optional)

Servings: persons

2 cups (280 grams) whole-wheat flour, or 1 cup whole-wheat flour and 1 cup unbleached all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon sugar or raw brown sugar
1/2 teaspoon fine sea salt
1/4 cup (25 grams) poppy seeds
⅓ cup (45 grams) sunflower seeds, toasted until golden brown
2 large eggs
2 cups buttermilk
2 tablespoons canola oil
2 teaspoons vanilla extract
2 tablespoons finely chopped lemon zest
1 box raspberries (optional)

1
Sift together the flour(s), baking powder, baking soda, sugar and salt.
2
Stir in the poppy seeds and sunflower seeds
3
In a medium bowl, whisk the eggs.
4
Whisk in the buttermilk, canola oil and vanilla.
5
Quickly stir in the flour mix and lemon zest.
6
Do not overwork the batter
7
Heat a griddle or a large skillet, either nonstick or seasoned cast iron, over medium-high heat.
8
Brush with butter or oil.
9
Use a 1/4-cup ladle or cup measure to drop 3 to 4 tablespoons of batter per pancake onto your heated pan or griddle.
10
Place about 6 raspberries, if using, on each pancake.
11
When bubbles break through the pancakes, flip them over and cook for another minute, until they are brown on the other side.
12
Serve right away, or allow to cool and wrap individual servings in plastic, then place in a freezer bag and freeze

1313

kcal

Calories

115

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 cups (280 grams) whole-wheat flour, or 1 cup whole-wheat flour and 1 cup unbleached all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 tablespoon sugar or raw brown sugar, and more.

Yes, Poppy, Lemon and Sunflower Seed Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Poppy, Lemon and Sunflower Seed Pancakes

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