These Lemon Poppy Seed Pancakes are so delicious. Thick and fluffy, sweet and tangy. Full of beautiful summery flavors. So easy to make too, using only a few simple ingredients.
Put all ingredients, except raisins, into the blender and mix at high speed until you get a smooth texture. Note: add wet ingredients first for easier blending.
Taste the pancake batter and add additional sweetener if you think the mixture is not sweet enough.
Add raisins to the batter and mix with a spoon or spatula.
Let the batter rest for few minutes. Oats will soak some of the moisture, and the batter will become denser. Don’t mix batter after resting.
Heat the pancake pan over medium heat and coat with coconut oil cooking spray or coconut oil using the brush.
For each pancake, drop ¼ cup of batter into the pan. Cook for 1-2 minutes until pancake is lightly browned.
Flip the pancake carefully with a flexible silicone spatula and cook for another minute. Transfer to a plate.
Make sure to coat the pan before every pancake or batch of pancakes to prevent sticking.
Repeat the process with the remaining pancake batter.
Add toppings and serve.
Notes
Makes 6 pancakes that serve 2-3 people. The serving size is 2-3 pancakes.Substitutions
You can substitute oat milk with any milk - organic soy milk, cashew milk, or almond milk. Cow’s milk works well too. Coconut milk won’t work well here.
You can substitute coconut oil with avocado oil/avocado oil cooking spray for greasing the pancake pan. Don't use butter.
You can substitute maple syrup and use honey. Make sure honey is in runny form. Date syrup, stevia, or any low-carb sweetener are great options too.
You can substitute lemon juice with lemon extract.
You can substitute fresh lemon zest with dried lemon zest.
MAKE IT VEGAN: Swap egg with a flax or chia egg. Use non-dairy milk.MAKE IT GLUTEN-FREE: Use certified gluten-free oats.Tips for storing
Keep covered in the refrigerator for up to 4 days.
How to freeze? Take your cooked and cooled pancakes and place each pancake individually in wax paper bags or stack between wax paper. Store wrapped pancakes in a large freezer zip-lock bag. Keep in the freezer for up to 3 months. Thaw on room temperature.
Pancakes can be warmed in the microwave. Be careful not to overheat them.