Lemon Poppy Seed Oatcakes
Spring has sprung and I am READY for it.
With so much uncertainty floating around right now I find myself searching for ways to stay grounded and content with my time at home - ya feel me?
I have temporarily lost my full-time job due to the COVID-19 pandemic and I’m sure I’m not alone when I say that cooking (and eating) has helped keep me sane through all that has been happening.
Now that the sun is making more of an appearance these days I’m feeling inspired to play around with some more Spring-y recipes. To me lemon & poppy seed is a classic combo that just oozes Spring time/Summer time vibes and I am here for it. Incorporating that into my already delicious oatmeal pancake recipe just seemed like a no-brainer, so here we are.
These babies are thick and chewy in all the right places and they will keep you full all morning and afternoon. This recipe is gluten free, sugar free and vegan, but of course you are more than welcome to top your stack off with some grass-fed butter, pure maple syrup or berry compote if you so choose. (I topped mine with a blueberry compote made with just 2 ingredients: blueberries and a splash of lemon juice)
There are a couple things that make these oat cakes so special…
Not only do poppy seeds add another level of texture to the mix, they are also a rich source of thiamin, folate, iron, magnesium, zinc and other essential minerals. They’re also known to decrease anxiety, which is very fitting for these trying times that we are currently experiencing.
I used fresh lemon zest AND lemon essential oil, known for its stimulating, calming, detoxifying, antiseptic, disinfectant and anti-fungal properties, and it really enhances the beautiful citrus flavour.
I mean, I’m not telling you what to do, but I really think you should run to your kitchen and give these guys a whirl. They are the perfect embodiment of sunshine and the hugs that I so wish I could be giving each and every one of you. I promise you won’t be disappointed.
LET’S GET COOKING.
If you try this recipe be sure to let me know! Leave a comment, share this post, and don’t forget to tag me in your photo and #thelittlestoat on Instagram!
Lemon Poppy Seed Oatcakes
Makes 6-8 Pancakes
INGREDIENTS:
2 cups gluten free rolled oats
1 and 1/3 cups unsweetened almond milk
2 tbsp hemp hearts
1.5 tbsp coconut oil
1 tbsp apple cider vinegar
2 tsp vanilla extract or vanilla bean paste
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp pink himalayan salt
1 tbsp poppy seeds
Zest of 1 lemon
5 drops lemon essential oil (I used doTerra)
Cinnamon
DIRECTIONS:
Preheat a frying pan or griddle (if you have one on hand) over medium heat
Add the oats, almond milk, hemp hearts, coconut oil, vanilla, lemon oil, baking powder & soda, salt and cinnamon to your blender, then add the apple cider vinegar and blend immediately
Transfer your batter into a medium sized bowl and fold in your poppy seeds and lemon zest
Once your pan is hot, grease it with some cooking spray (I use coconut)
Using a 1/4 cup measuring cup, start scooping your batter onto the pan - I usually make 2 or 3 at a time to give them some space to expand
Flip your pancakes when you see the edges are dry and bubbles have become noticeable throughout the pancake. Cook for a couple more minutes and then set aside on a plate. Repeat this until all the batter has been used up
Top with whatever the heck you want! My suggestion? Blueberry or strawberry compote and fresh lemon zest
ENJOY :)