Blueberry Poppyseed Pancakes

Step 1

Preheat oven to 200 degrees F (unless you’re serving the pancakes immediately from the griddle).

Step 2

Make your flax egg: Add the flax meal and water to a medium bowl. Whisk together and set aside.

Step 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.

Step 4

Mix the wet ingredients: Add the plant-based milk, lemon juice, and maple syrup to a medium bowl. Whisk together.

Step 5

Transfer the wet ingredients to the dry ingredients and mix until combined, but don’t overmix.

Step 6

Fold in the flax egg.

Step 7

Fold in the blueberries.

Step 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.

Step 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.

Step 10

Transfer the pancakes to an oven-safe plate and place in the oven to stay warm until ready to serve.