Healthy Raspberry Lemon Poppy Seed Pancakes

Ingredients

Contains: milk, wheat, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 cup Plus 1 Tablespoon Almond Milk Or Coconut Milk
• 2 teaspoons Apple Cider Vinegar
• 1 cup Whole Wheat Flour
• 1-¾ teaspoon Baking Powder
• ¼ teaspoons Baking Soda
• ½ teaspoons Sea Or Pink Salt
• 3 Tablespoons Coconut Or Grape Seed Oil
• 4 Tablespoons Honey Or Agave Or Maple Syrup
• 1 teaspoon Pure Vanilla Extract
• 3 Tablespoons Applesauce
• 3 whole Large Lemons, Juice And Zest
• 1 teaspoon Poppy Seeds
• ¾ cups Fresh Raspberries, Washed

Also mentioned in the method: milk

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Wash the raspberries, pat them dry and set aside. Zest the lemons, then juice them.

2. Stir the apple cider vinegar into the milk and let it stand for about 5 minutes until slightly curdled.

3. In a large bowl, whisk the whole wheat flour, baking powder, baking soda, salt and poppy seeds together.

4. In another bowl, whisk the soured milk with the oil, honey, agave or maple syrup, vanilla, applesauce, lemon juice and lemon zest.

5. Pour the wet mixture into the dry ingredients and stir just until combined. Fold in most of the raspberries and keep a few for topping.

6. Let the batter rest for 5 minutes while the pan heats.

7. Heat a nonstick skillet over medium heat and lightly grease it with a little of the oil.

8. Spoon batter into the pan, scatter reserved raspberries on top and cook 2 to 3 minutes until bubbles form and the edges look set.

9. Flip the pancakes and cook 2 minutes more until golden. Repeat with the remaining batter and serve warm.