We love hiking in all seasons, but in the fall and winter especially, we need a big, hearty breakfast first. Normal white-flour pancakes won’t do—these have added almond flour for protein, but still come out light, spongy and soft (just like your childhood pancakes!) and ready to take on any of the flavors you want to give them. The poppy seeds add iron and flavor, and a delicate little pop in every bite. We like to start our days gluten-free, so we use an all-purpose gluten-free flour or brown rice flour as our base, with almond flour (which is gluten free) mixed in, but you can also make these with all-purpose flour. The beauty of these pancakes is that they will morph to your liking. Add in thin slices of banana while baking, or top them with a saucy spoonful of bursting berries tossed with maple syrup. One of my favorite simple ways to top them is with salted butter, maple syrup and a squeeze of fresh lemon juice—or simply powdered sugar and lemon juice.
| Level: | Easy |
| Total: | 35 min |
| Active: | 35 min |
| Yield: | 10 to 12 pancakes |
Ingredients
- 1 3/4 cups gluten-free flour, brown rice flour or all-purpose flour
- 1/2 cup almond flour
- 2 tablespoons unbleached sugar
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1 tablespoon poppy seeds
- 1 cup Greek yogurt
- 3/4 cup whole milk or buttermilk
- 2 tablespoons melted unsalted butter, plus more for the griddle
- 2 large eggs, lightly beaten
- 1 to 2 ripe bananas, thinly sliced, optional
- Salted butter, for serving
- Pure maple syrup, for serving
- 1 lemon, halved, for serving
- Berries, optional, for serving
Instructions
- Preheat a griddle to 375 degrees F. Whisk together the flours, sugar, baking powder, baking soda and salt in a medium bowl. Stir in the poppy seeds. In a separate bowl, whisk together the yogurt, milk, melted butter and eggs. Whisk into the dry ingredients and stir to make loose batter with some lumps.
- Test the griddle by sprinkling water on the top—if it sizzles and bounces, the griddle is ready. Brush or spray the griddle with butter (I like to use a little less butter in the batter, and a little more butter on the griddle, for that beautiful golden pancake finish on top). Pour the batter in 1/2-cupfuls onto the griddle. If using the bananas, lay a few slices over top of the batter. Cook until the tops start to bubble and the edges feel dry, 2 to 3 minutes on the first side. Flip and continue cooking until lightly golden, about 1 minute more.
- Serve warm with salted butter, maple syrup and a squeeze of fresh lemon juice or berries if desired.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 248 |
| Total Fat | 11 g |
| Saturated Fat | 4 g |
| Carbohydrates | 34 g |
| Dietary Fiber | 4 g |
| Sugar | 13 g |
| Protein | 8 g |
| Cholesterol | 52 mg |
| Sodium | 182 mg |
Reviews
“Did I just make a tip”? Sweet Matyas! You are the pancake master and I loved seeing all the charm of a power breakfast! I’m very excited to make the warm, black/cinnamon tea!
Annoying having kids around when trying to follow the recipe. It was 5 starts but your daughter took one the cute kids took another one. Patience took one too tried to stop, but got away. Pancakes were GREAT! I substitute the almond with coconut. Thank you!
Love the poppy seeds in this recipe!
Yum, yum, yum!!!! We love a good pancake in our house, and this is my new favorite recipe. The pancakes are so light and fluffy and are not overly sweet. And the poppyseeds are such a fun addition!
Delicious and still incredibly healthy!