| 12 | 25 | 181 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 15 min | 6 |
| 1 cup | Whole wheat pastry flour |
| 1 tsp | Baking powder |
| 1/2 tsp | Baking soda |
| 1 tbsp | Cane sugar |
| 1/4 tsp | Salt |
| 2 large | Egg (beaten) |
| 1/2 cup | Plain yogurt, 2% M.F. |
| 1/2 cup | Whole milk 3.3% |
| 2 tbsp | Lemon juice |
| 1 whole lemon(s) | Lemon peel (zest) |
| 1 tbsp | Poppy seeds |
| 1 tbsp | Coconut oil (or butter for griddle) |
In a large bowl, whisk together the dry ingredients. In a separate bowl, beat the two eggs together. Add the rest of the wet ingredients and mix well. Add the wet ingredients to the dry ingredients and mix until combined, but don’t over mix. Stir in the poppy seeds.
Heat a griddle or pan until drops of water dance and evaporate immediately. Lightly grease with oil or butter. Pour about 1/3 cup (less if you want smaller pancakes–I used 1/3 cup for the pictured pancakes) of the batter onto your griddle, keeping about 2 inches between pancakes. Let the pancakes cook until the edges look dry and bubbles form on the surface. Flip and cook another minute or two. Enjoy!
| Fruit | 0.1 |
| Grain | 0.9 |
| Meat Alternative | 0.2 |
| Milk Alternative | 0.1 |
