Fluffy, sweet pancakes made with meyer lemons and poppy seeds.
Per three pancakes with glaze: 212 calories, 6 g fat, 1 g saturated fat, 121 mg sodium, 29 g carbohydrates, 3 g fiber, 7 g sugar, 7 g protein
Yield: 12 small pancakes
1 cup whole wheat pastry flour
1 tsp baking powder
1/2 tsp baking soda
1 Tbsp Truvia or 2 Tbsp granulated sugar
1 cup low fat buttermilk (or sub milk + 1 tsp white vinegar or lemon juice)
1 medium egg
1/2 tsp pure vanilla extract
juice of two meyer lemons (about 2 Tbsp)
1 Tbsp meyer lemon zest
1 Tbsp canola oil (or sub melted butter)
1 heaping Tbsp poppy seeds
Meyer Lemon Glaze (optional)
3 Tbsp powdered sugar
1 Tbsp meyer lemon juice
Preheat electric skillet to 350 degrees F, or heat skillet over medium heat on the stove top.
Add flour, salt, Truvia, baking soda, and baking powder to large bowl and mix.
Combine egg, oil, lemon zest, lemon juice, vanilla and buttermilk in a separate bowl and whisk vigorously to combine.
Add wet to dry and stir until just combined; a few lumps are OK. Do not overmix.
Add poppy seeds and stir just slightly to incorporate, then let batter rest for 5 minutes.
In the meantime, prepare glaze by combining powdered sugar, milk and lemon juice in a small dish and whisking to combine. Set aside.
Once skillet is hot, coat lightly with non-stick cooking spray and spoon on scant 1/4 cup measurements of pancake batter. Cook until bubbles appear on top and the edges start to dry, being careful not to burn. They should be light-golden brown. Flip and cook for one to two minutes more on other side.
Serve immediately with butter, maple syrup OR meyer lemon glaze.