Lemon Poppy Seed Pancakes with Blueberry Compote
Prep time
Cook time
Total time
Recipe type: Breakfast
Serves: 6-8 pancakes
  • 1 flax egg (1 tbsp ground flax seed + 3 tbsp water)
  • ¾ cup whole wheat flour
  • ½ cup kamut flour (or all-purpose)
  • ¼ tsp baking soda
  • 1 tsp baking powder
  • ¼ tsp salt
  • 1½ cup non-dairy milk (I used almond milk)
  • ½ tsp vanilla
  • 1 tsp apple cider vinegar
  • 1 tbsp coconut oil
  • 1 tbsp lemon zest (1 medium lemon)
  • 1½ tbsp fresh lemon juice
  • 1 tbsp poppy seeds
Blueberry Compote
  • 2 cups fresh blueberries
  • ¼ cup coconut sugar
  • 3 tbsp water
  1. Make your flax egg and set aside to allow it to thicken up.
  2. In a large bowl, whisk together the flours, baking soda, baking powder and salt. Add in the non-dairy milk, vanilla, apple cider vinegar, coconut oil, lemon zest, lemon juice, poppy seeds and flax egg. Mix everything well, but do not over-mix.
  3. Warm your pan over medium heat for about 5 minutes. Spray with non-stick spray and scoop ¼ cup of the pancake mix (per pancake) onto the hot pan. Cook for about 2 minutes or until bubbles start to form, then flip and cook for another 1-2 minutes, until cooked through.
  4. Repeat until all batter is gone.
Blueberry Compote
  1. Add all ingredients to a small pot and heat over medium-low for about 10 minutes, until it starts to thicken. Mash down the blueberries with a fork and cook for another 2-3 minutes, or until it reaches your desired consistency. Serve over pancakes and top with shredded coconut, if you'd like!
Recipe by Vegan Recipes from Cassie Howard at http://www.veganinsanity.com/recipes/lemon-poppy-seed-pancakes-with-blueberry-compote/