It must be the weekend! Pancakes for a weekend breakfast is pretty much the only time I have them, you know the drill by now!

These lemony delights soak up the remains of summer time and were a twist on the norm as I often opt for spelt flour, as with GF flours I often find the pancakes have more trouble holding together. This time I was determined that things should be a little different. These worked a treat, however I would still recommend making small pancakes as they will be so much easier to flip, regardless of what flours used I often find myself making the mistake of spooning a large blog of batter into the pan which is much more tricky to handle.

I’m having a bit of a lemony kick at the moment, must be the sunshine these last few weeks... and maybe also a little wishful thinking that summer wasn't over already! Since I also had some poppy seeds to use up, I figured this would be the perfect combo.

Served up with some vegan yoghurt, a squeeze of lemon and a sprinkle of coconut sugar and you’re good to go. Breakfast? These are more like dessert!

Recipe: Lemon poppy pancakes

Makes approx. 4-5 pancakes

Ingredients:

½ cup GF flour mix (I used Doves)

¾ tsp baking powder

Tiny pinch salt

1 tbs poppy seeds

3 tbs apple puree

1 tbs lemon juice and zest

1 tbs agave

1/3 cup soy milk with 1 tsp chia seeds mixed in

1 tbs melted coconut butter (or omit for fat free)

Method:

Mix the wet ingredients together in a small bowl. Combine with the dry ingredients and mix well but lightly.

Spoon smallish dollops on a lightly oiled hot frying pan and fry till golden for a minute or so each side. Serve with soy yoghurt, a squeeze of fresh lemon and coconut sugar as desired.

* for further guidance on making gluten free choices please see this post.

For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.