Breakfast Friday | Mini Lemon Poppy Seed Pancakes
/I'm a big fan of mini-sized things. I just can't get over the cuteness.
So when it comes to mini food I practically die. It's little + cute AND I get to eat it?? These are the things that excite me. There's no way you can tell me these lemon poppy seed pancakes aren't completely adorable.
And I think it's fair to say mini-sized food has no serving size. They're so little!! You just can't keep count of how many you eat.
The only annoying thing about mini pancakes is the amount of cook time involved. So many batches!! A large griddle would be ideal or using 4 pans. And cooking 9+ batches made it pretty impossible to not eat half of the pancakes while they cooked.
Just one more. Just to make sure the texture is right. Riiiight.
With all of the fun springy holidays coming up, I wanted to create a fun recipe that you could serve for any size crowd.
These baby pancakes are light + fluffy and laced with lemon zest. They have a slight crunch with every bite from the poppy seeds.
I'm such a sucker for lemon breakfasty things + baked goods.
And the combo of lemon and raspberry is always a winner.
Now for the topping.
It's dangerous. You will eat most of it with a spoon straight from the blender. That's just a fact.
whole milk Greek yogurt + goat cheese + lemon zest + honey + vanilla
The goat cheese tang with the lemon! It's good, people. Real good.
Mini Lemon Poppy Seed Pancakes with Lemon Yogurt + Goat Cheese Sauce
gluten-free // yields appx. 40, 2 1/2 inch mini pancakes or 6-8 medium pancakes
for the sauce:
- 3/4 - 1 cup whole milk Greek yogurt
- 4oz goat cheese
- 2 teaspoons lemon zest (from about 1 med. lemon)
- 1 teaspoon pure vanilla extract
- 3 tablespoons honey
for the pancakes:
- 1/2 cup gluten-free oat flour
- 1/3 cup blanched almond flour
- 1/3 cup sorghum flour
- 1 tablespoon + 1 teaspoon poppy seeds
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 cup + 2 tablespoons low-fat buttermilk
- 1/4 cup applesauce
- 1 tablespoon lemon juice
- 2 teaspoons lemon zest (from about 1 med. lemon)
- 1 1/2 tablespoons melted unrefined coconut oil
- 2 tablespoons honey
Place yogurt in a blender followed by the other ingredients. (Use 3/4 cup yogurt for a stronger goat cheese flavor.) Blend until fully smooth. Pour into a bowl, cover, and refrigerate until ready to use. This can be made 1 day ahead + stored in a sealed container.. Stir before using.
Preheat oven to 200° F to keep pancakes warm while cooking.
In a large bowl stir together the flours, poppy seeds, baking powder, and salt.
Preheat a large pan or griddle over med-low heat. Grease with a bit of coconut oil.
In another bowl whisk the eggs. Then whisk in the buttermilk, applesauce, lemon juice, and lemon zest. Stir the honey into the melted coconut oil then pour into the egg mixture and whisk until fully combined. Pour wet ingredients into the dry and whisk until you no longer see dry flour. Let sit for 3-5 minutes.
Pour very small scoops (about 1 tablespoon) of batter onto your pan, leaving ample room in between for flipping. Once the top is filled with bubbles, flip. About 2-3 minutes per side. Adjust heat if necessary to create golden brown pancakes. Grease pan in between rounds if needed.
Place finished pancakes on a baking sheet and put in the oven until all pancakes are cooked. Serve hot with yogurt sauce on top and fresh berries.
notes:
- I do not recommend subbing flax eggs for real eggs here.
- I specify low-fat buttermilk instead of full-fat because it's the only type I can find.
- If you use regular milk the pancakes will not have the same fluffy texture. You can make buttermilk at home for this recipe by mixing 1/2 cup + 1 1/2 tablespoons milk (2%, whole, almond, soy) with 1 1/2 teaspoons lemon juice or apple cider vinegar. Whisk then let sit for a few minutes. This will give you similar results.
Happy Friday. Happy weekend!
Ashley
