Lemonberry Poppy Pancakes
15 Minutes • Servings: 4
Dive into a delightful stack where zesty lemons and juicy blueberries meet a healthy surprise guest... poppyseeds! More than just a fun texture, these tiny seeds pack a punch of nutrients to boost your day. And when they join forces with Greek yogurt, every fluffy bite becomes an irresistible party in your mouth.
What you need
- 1 Cup + 1 Tablespoon Vava Vanilla Dilettoso Mix
- 2 Teaspoons Poppy Seeds
- ½ Cup Vanilla Greek Yogurt (sub dairy free yogurt)
- 1 Egg
- Zest from 1 Lemon
- 3 Tablespoons Freshly Squeezed Lemon Juice
- ¼ Cup Milk of Choice (We Used Unsweetened Vanilla Almond milk)
- 2/3 Cup Fresh Blueberries, plus extra for serving
- Oil of choice, to cook your pancakes
- Lemon Glaze:
- 1 cup of powdered sugar (or substitute with powdered monk fruit for a sugar-free version)
- 2 ½ tablespoons of lemon juice
- 1 teaspoon lemon zest
Hot Hot Hot
How to do it
- ADD the Vava Vanilla Dilettoso mix and poppy seeds to a bowl.
- MIX the wet ingredients, in a separate bowl. Whisk together the yogurt, egg, lemon juice & zest, and milk.
- COMBINE dry and wet ingredients, by mixing gently. If the batter seems too thick, just add another tablespoon of milk.
- FOLD in the blueberries.
- COOK your pancakes. Coat a griddle with butter or oil and place it over medium heat. Drop 1/4 cup of batter for each pancake and cook for 2-4 minutes until the pancakes puff up and you see bubbles on the edges, then flip & cook until golden brown.
- TOP with blueberries and a drizzle of honey or lemon glaze.
- LEMON GLAZE: MIX the powdered sugar (or powdered monk fruit) and lemon juice in a small bowl. If you need to thin it out more, add more lemon juice ½ tablespoon at a time.
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