10 mins

20 mins

Lemon and Poppy Seed Pancakes


Serves 4

  • 2 cups spelt flour
  • 4 tsp baking powder
  • 1 tsp salt
  • Juice and zest of 2 lemons
  • ¼ cup NuVitality Poppy Seeds
  • 1 tbs coconut sugar
  • 2 eggs
  • 1 ½ cups milk of choice


  1. Place milk and lemon juice and zest into a jug and set aside to curdle.
  2. In another bowl, combine flour, baking powder, salt, poppy seeds, and sugar, make a well.
  3. Add eggs into the milk and lemon juice mixture and whisk until combined. Then pour it into the well in the flour bowl. Using a whisk, gently combine the dry and wet ingredients until a smooth batter forms.
  4. Heat a fry-pan on medium heat and ladle in equal amounts of batter to make pancakes. Cook for 3-4 minutes or until you see bubbles rising on the top of the pancakes, then flip and cook for a further 2 minutes.
  5. Repeat until all pancakes are cooked and serve while warm.