There’s a pancake place 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 streusel 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. You could say we were at least trying to be healthy.
At first glance, this might sound like we were “settling” with such a non-outlandish flavor combination. It’s lacking chocolate, Oreo’s and caramel compared to it’s counterparts. But these pancakes were sooo good, it wasn’t a second choice. Almost a full carton of fresh raspberries were used with poppy-seeds loaded into these cakes thick, soft bite. Fresh lemon and berries made them so refreshing and sweet. Our favorite part about these pancakes is that they were just as tasty as a midnight snack later that night.
We were pretty excited when we tasted this pancake flavor at home – bringing these famous pancakes into our own kitchen. Even though we mimicked the flavor, these pancakes are made MUCH healthier! Pile them high and load them up the fresh raspberries. 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 equally delicious!
Raspberry Lemon Poppy-Seed Pancakes
2 teaspoons Apple Cider Vinegar
1 cup Whole Wheat Flour (may need a bit more if using another kind of flour)
1 3/4 teaspoons Baking Powder
1/4 teaspoons Baking Soda
1/2 teaspoon Sea 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
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. The batter should be thick! Add a bit more flour if needed. 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 homemade jam.