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Whether you're in a hurry to be fit or have time to be naughty, we have the right recipe for your schedule & vibe.

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

  1. ADD the Vava Vanilla Dilettoso mix and poppy seeds to a bowl.
  2. MIX the wet ingredients, in a separate bowl. Whisk together the yogurt, egg, lemon juice & zest, and milk.
  3. COMBINE dry and wet ingredients, by mixing gently. If the batter seems too thick, just add another tablespoon of milk.
  4. FOLD in the blueberries.
  5. 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.
  6. TOP with blueberries and a drizzle of honey or lemon glaze.
  7. 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.

Did you make it?

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