Lemon Poppy “Buttermilk” Pancakes {Grain-Free, Dairy-Free}

It’s not often we agree 100% on every meal, but come breakfast time, the girls and I are unanimous in our love for lemon poppy muffins. So, it’s only natural that love should spill into another one of our favorite breakfast foods (okay, 2 out of 3 of us, the guilty shall remain nameless)—pancakes. The mood struck me earlier this week to make lemon poppy buttermilk pancakes. As you know, I’ve been tinkering around with cassava flour. I know, I promised you a more detailed post on it. I’m working on one for Food 52, and will share the link when the post is live.

One little thing, well, a few actually. As I began to think the recipe through, I decided I wanted to keep it dairy free and grain free. I used this recipe of mine as a base to get started. I’d made pancakes sans baking powder a few years ago, as a matter of necessity (read: I forgot to buy after using up the last bit). I had a hunch that the method I used to make the pancakes rise would lend a lighter feel to the cassava flour, too. Oddly enough, cassava flour is lighter in yield than all purpose flour (130 grams per cup vs. 150 grams), yet it absorbs liquid more, so you have to play around a bit to strike the right balance.

As for the “buttermilk”, I decided to sour some cashew milk, and swap that in, along with using grapeseed oil instead of butter. This is perhaps the most delicately light pancake I’ve ever made, and the lemon elevates it to downright refreshing, making these lemon poppy buttermilk pancakes  a lovely addition to your brunch menu this Easter Sunday. And if you need more incentive to make them, then other pancake lover in my house went crazy for them, too. That alone is the best endorsement, ever.

One last thing before I run, I just added a new video to my You Tube channel. I usually post the videos here, but sometimes things get backed up in the queue. The new video is one my Snapchat Recaps on how to make perfect slice & bake cookies. Click here to watch it, and click here to subscribe to my YouTube channel so you can see videos the moment they go live.

Lemon Poppy "Buttermilk" Pancakes {dairy free & grain free} | get the recipe at www.injennieskitchen.com

Lemon Poppy “Buttermilk” Pancakes {dairy free & grain free} | In Jennie’s Kitchen

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Lemon Poppy “Buttermilk” Pancakes {Grain-Free, Dairy-Free}

Makes 12 3-inch round pancakes

1 tablespoon (15 ml) white vinegar

Scant cup (222ml) Cashew milk

1 large egg, separated

1 cup (120 grams) cassava flour

1 1/2 teaspoons (8 grams) granulated natural cane sugar

1/2 teaspoon (2 grams) baking soda

1/2 teaspoon (2 grams) fine sea salt

Freshly grated zest of 1 lemon

1 teaspoon (3 grams) poppy seeds

1 tablespoons (15 ml) grapeseed oil, plus more to coat the griddle

Add the vinegar to a measuring cup. Pour in the cashew milk; it should fill up to the 1-cup measure line. Let the milk sit for 5 minutes.

Meanwhile, add the egg white to a clean bowl. Beat with a whisk until stiff peaks form, about 2 minutes. Set aside.

In a separate, medium, clean bowl, add the flour, sugar, baking soda, salt, lemon zest, and poppy seeds. Use a dry whisk to stir until well blended.

Add the egg yolk and oil to the cashew milk. Beat with a fork until well blended. Pour the milk mixture over the dry ingredients. Using a fork, stir just until the batter comes together, and there are no visible streaks of flour—it’s okay if there are a few lumps.

Use a rubber spatula to gently fold in the egg whites. You’ll notice the batter increase in volume—the egg whites are adding an airy lightness to it.

Heat a griddle or skillet over medium heat. Coat with a pat of a few drops of oil. Tilt the pan, so the oil can swirl around the surface. Drop generous spoonfuls of batter (about 1 1/2 tablespoons worth) into the pan. Cook 2 to 3 minutes, until the edges look set and the top looks a little dry. Flip and cook 1 to 2 more minutes until done. Serve hot, with preserves or pure maple syrup.