Raspberry Lemon Poppy Seed Pancakes

If I had to choose my all-time favorite breakfast foods, it would be a dead heat between lemon poppy seed muffins and pancakes. So, when I was thinking about fun ways to work new offerings into my breakfast rotation, I thought, Why not create a mash-up between the two and make them healthy? For even more flavor—and a good dose of fiber and phytonutrients—I’ve also added raspberries into the mix. – Kiki Nelson

Ingredients

• 1 1⁄4 cups (150g) whole-wheat flour, or oat flour for gluten-free pancakes
• 2 tablespoons (25g) sugar
• 2 teaspoons baking powder
• 1⁄2 teaspoon sea salt
• 1 1⁄4 cups water
• 1 teaspoon vanilla extract
• 1 teaspoon lemon extract
• 1 teaspoon lemon zest
• 1⁄2 tablespoon poppy seeds
• 1 cup fresh raspberries, halved, plus more for serving (optional)
• Cooking spray
• Maple syrup, for serving

Directions

1. In a medium bowl, whisk together the flour, sugar, baking powder, and salt. Set aside.
2. In a small bowl, stir together the water, vanilla, and lemon extract. While stirring, slowly pour the water mixture into the dry ingredients and mix until smooth. Gently fold in the lemon zest, poppy seeds, and raspberries.
3. Heat a large nonstick skillet over medium-high heat. If you like, you can coat it with cooking spray to encourage even cooking, but it’s not necessary. Working in batches, use a 1⁄4-cup scoop to portion the batter into the pan. Cook until the bottom of the pancake is light gold, 2 to 3 minutes. Flip and repeat on the other side. Repeat with the remaining batter and serve the pancakes hot topped with raspberries and syrup, if desired.

Excerpted from PLANTIFULLY SIMPLE: 100 Plant-Based Recipes and Meal Plans for Health and Weight-Loss. Copyright @ 2024 by Kiki Nelson. Photography Copyright © 2024 by Kiki Nelson. Reproduced by permission of Simon Element, an imprint of Simon & Schuster. All rights reserved.