Cover your nutritional bases first thing in the morning with these scrumptious Blueberry Poppy Seed Pancakes. Get omega-3s from flax meal; fiber, protein, and iron from buckwheat; calcium from poppy seeds; and vitamin C from blueberries. What’s more, these fluffy pancakes also have an optimal blend of macronutrients plus lots of fiber that will help to balance blood sugar and keep you satiated throughout the morning.
Yields4 ServingsPrep Time10 minsCook Time10 minsTotal Time20 mins
Ingredients
Flax Egg
2tbspflax meal
¼cupwater
Dry Ingredients
1 ½cupsorganic buckwheat flour
1cuporganic rolled oats (dry)
2tspbaking powder
1tbsppoppy seeds
1tbsporganic lemon zest (optional)
¼tspsalt (optional)
Wet Ingredients
1 ¾cupsplant-based milk (plain, unsweetened)
2tbsplemon juice (freshly squeezed)
2tbspmaple syrup (or date paste, link in Chef’s Notes)
1cuporganic blueberries (fresh or frozen)
Directions
1
Preheat oven to 200 degrees F (unless you’re serving the pancakes immediately from the griddle).
2
Make your flax egg: Add the flax meal and water to a medium bowl. Whisk together and set aside.
3
Mix the dry ingredients: Add the buckwheat flour, oats, baking powder, poppy seeds, and lemon zest and salt, if using, to a large mixing bowl. Stir to combine and set aside.
4
Mix the wet ingredients: Add the plant-based milk, lemon juice, and maple syrup to a medium bowl. Whisk together.
5
Transfer the wet ingredients to the dry ingredients and mix until combined, but don’t overmix.
6
Fold in the flax egg.
7
Fold in the blueberries.
8
Add ½ teaspoon of oil or spray a little oil to a stovetop griddle to prevent the pancakes from sticking. Make sure to blot the pan with a paper towel to pick up any excess droplets of oil. Heat the griddle over medium heat.
9
Add approximately ½ cup or a ladle-size of pancake batter to the griddle. You should be able to fit four pancakes on the griddle at a time. Cook until the sides start to brown, about 2–3 minutes, then flip to the other side, cooking for another minute or until fully cooked.
10
Transfer the pancakes to an oven-safe plate and place in the oven to stay warm until ready to serve.
Chef's Notes
Substitutions
Instead of buckwheat flour, use whole wheat flour or oat flour.
Try a chia egg instead of flax egg (2 tablespoons of chia seeds added to ¼ cup of water).
Substitute organic orange zest and orange juice in place of lemon juice.
Instead of blueberries, use another berry of choice.
Flour-free
We’re sorry, BLE friends, we don’t have a flour-free substitute for this recipe.
Whole Food Sweetener
Use date paste in place of maple syrup.
Storage
Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to one month.
Ingredients
Flax Egg
2tbspflax meal
¼cupwater
Dry Ingredients
1 ½cupsorganic buckwheat flour
1cuporganic rolled oats (dry)
2tspbaking powder
1tbsppoppy seeds
1tbsporganic lemon zest (optional)
¼tspsalt (optional)
Wet Ingredients
1 ¾cupsplant-based milk (plain, unsweetened)
2tbsplemon juice (freshly squeezed)
2tbspmaple syrup (or date paste, link in Chef’s Notes)
1cuporganic blueberries (fresh or frozen)
Directions
1
Preheat oven to 200 degrees F (unless you’re serving the pancakes immediately from the griddle).
2
Make your flax egg: Add the flax meal and water to a medium bowl. Whisk together and set aside.
3
Mix the dry ingredients: Add the buckwheat flour, oats, baking powder, poppy seeds, and lemon zest and salt, if using, to a large mixing bowl. Stir to combine and set aside.
4
Mix the wet ingredients: Add the plant-based milk, lemon juice, and maple syrup to a medium bowl. Whisk together.
5
Transfer the wet ingredients to the dry ingredients and mix until combined, but don’t overmix.
6
Fold in the flax egg.
7
Fold in the blueberries.
8
Add ½ teaspoon of oil or spray a little oil to a stovetop griddle to prevent the pancakes from sticking. Make sure to blot the pan with a paper towel to pick up any excess droplets of oil. Heat the griddle over medium heat.
9
Add approximately ½ cup or a ladle-size of pancake batter to the griddle. You should be able to fit four pancakes on the griddle at a time. Cook until the sides start to brown, about 2–3 minutes, then flip to the other side, cooking for another minute or until fully cooked.
10
Transfer the pancakes to an oven-safe plate and place in the oven to stay warm until ready to serve.
