Poppy Seed Pancakes
Ingredients
The pancakes
-
2
cups
white whole wheat flour (or unbleached all-purpose flour)
-
1
teaspoon
aluminum-free baking powder
-
½
teaspoon
baking soda
-
½
teaspoon
fine grain sea salt
-
⅓
cup
poppy seeds
-
½
cup
sunflower seeds, toasted until deeply golden
-
2¼
cups
organic buttermilk
-
2
large
organic eggs, lightly beaten
-
2
tablespoons
butter, melted
-
butter
to serve
and for pan
The citrus syrup
-
1
cup
orange segments, peeled and torn into small pieces
-
1
medium
lemon, peeled and torn into small pieces
-
⅓
cup
agave nectar
Instructions
- Prepare the citrus syrup by combining orange and lemon segments with agave nectar in a saucepan over medium-low heat, stirring until combined and simmering for 5 to 6 minutes.
- In a large bowl, mix the flour, baking powder, baking soda, salt, poppy seeds, and sunflower seeds.
- Add buttermilk, eggs, and melted butter to the dry ingredients and stir until just combined, leaving the batter slightly lumpy.
- Heat a skillet or griddle to medium-hot and brush with butter. Pour about ⅓ cup of batter for each pancake.
- Cook until the bottom is deep golden, flip, and cook the other side until golden and cooked through.
- Serve pancakes warm with butter and a drizzle of citrus syrup.
Nutrition Facts (estimated)
Servings
12 large pancakes
Calories
250
Total fat
10g
Total carbohydrates
35g
Total protein
8g
Sodium
300mg
Cholesterol
100mg
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