Lemon Poppy Seed Pancakes - Ellie Krieger

Ingredients

• 1 cup (120 grams) whole-wheat pastry flour
• 1/2 cup (60 grams) almond flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/8 teaspoon fine salt
• 3 large eggs
• 1 cup (227 grams) plain yogurt (whole or low-fat)
• 1/4 cup (60 milliliters) milk (whole or low-fat)
• 2 tablespoons fresh lemon juice
• 2 tablespoons maple syrup, plus more for optional serving
• 1 tablespoon neutral oil, such as avocado oil or canola, plus more for the pan
• 1 tablespoon finely grated lemon zest (from 2 lemons)
• 1 teaspoon vanilla extract
• 1 tablespoon poppy seeds
• Confectioners’ sugar, for serving (optional)
• Lemon wedges, for serving (optional)