We have a long weekend coming up! Breakfast in bed, anyone?
There’s a pancake cafe in L.A. called The Griddle Cafe. They are famous for their full plated pancakes piled high with all the toppings. The flavors are the best of your imagination. Oreo pancakes containing (our guess) a whole package of Oreos swimming in whipped cream. Banana Nut contains cinnamon, caramel and struesal and for a real epic treat – Red Velvet PanCAKE. Enough is said about that one.
Holly and I stopped by one afternoon for a late lunch. Looking over the menu, with all these outrageous pancake options, we finally settled on their Raspberry Lemon poppy seed Pancakes. We were at least trying to be healthy.
You might think one is just settling with such a non-outlandish flavor combination, but let us tell you, they were sooo good! They used fresh berries and were so refreshingly lemony. Our favorite part about these pancakes is that they were just as tasty as a midnight snack later that night.
So now, years later, we are still remembering those pancakes! And now that summer is ending soon, this is a great last chance to use fresh raspberries and lemons. The poppy seeds are optional, if you’d prefer, but the extra seeds makes these little cakes a little more memorable. These are lighter and healthier than ones you’ll find at The Griddle, but an equally delicious late summer treat.
1 cup plus 1 Tablespoon Almond Milk or Coconut Milk
2 teaspoons Apple Cider Vinegar
1 cup Whole Wheat Flour
1 3/4 teaspoons Baking Powder
1/4 teaspoons Baking Soda
1/2 teaspoon 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
Juice and Zest of 3 Large Lemons
3/4 to 1 teaspoon Poppy Seeds
3/4 cup Fresh Raspberries, washed
Combine the almond milk with the apple cider vinegar and set aside.
In a large mixing bowl, combine the flour, baking powder, soda and salt. Add the almond milk mixture, oil, honey, vanilla, applesauce, lemons and zest and seeds to the dry ingredients and carefully mix. Be careful to not over mix. Gently fold in the washed raspberries.
Pour about 1/4 cup of batter for each pancake onto a non-stick griddle at 350-375. Cook on both sides until golden brown. Serve dusted with xylitol, drizzles of maple syrup or honey or even homemade jam.
Makes 7-9 medium-sized pancakes