Blueberry Lemon Poppy Seed Pancake Recipe - Arrowhead Mills

Name: Blueberry Lemon Poppy Seed Pancake Recipe - Arrowhead Mills
Ingredients: 1 ⅓ cup almond milk or preferred milk alternative; ¼ cup lemon juice; 2 cups Arrowhead Mills Organic Spelt Flour may substitute with Arrowhead Mills All-Purpose Flour; 4 teaspoons poppy seeds; 4 teaspoons baking powder; 1 teaspoon baking soda; ½ teaspoon salt; 4 small lemons for zest about 2-3 tablespoons; ¼ cup pure maple syrup or sugar or other sweetener of choice; ¼ cup melted butter or oil plus extra for griddle; 2 large eggs; 2 teaspoons vanilla extract optional; 3 cups frozen blueberries; ¾ cup orange juice; ¼ cup pure maple syrup or more to taste; 1 tablespoon Arrowhead Mills Organic Gluten Free Tapioca Flour

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Zest up your morning with our Lemon Poppy Seed Pancake Recipe. Make a generous batch of 6-8 pancakes. Serve warm with our deliciously fruity blueberry sauce.

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Ingredients

1 ⅓ cup almond milk or preferred milk alternative
¼ cup lemon juice
2 cups Arrowhead Mills Organic Spelt Flour may substitute with Arrowhead Mills All-Purpose Flour
4 teaspoons poppy seeds
4 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
4 small lemons for zest about 2-3 tablespoons
¼ cup pure maple syrup or sugar or other sweetener of choice
¼ cup melted butter or oil plus extra for griddle
2 large eggs
2 teaspoons vanilla extract optional
3 cups frozen blueberries
¾ cup orange juice
¼ cup pure maple syrup or more to taste
1 tablespoon Arrowhead Mills Organic Gluten Free Tapioca Flour