Everyone who has followed me for over 2 years being vegan knows I’m not only a breakfast kind of girl. Not just breakfast, pancake girl to be exact. If I would change my name I would be @veganpancakegirl. Ok, fine that’s a little cheesy but whenever I find myself in the Ahnest kitchen whipping up something to eat, turns out being some sort of pancake. Sweet or savory!

This is the perfect pancake for those lazy Sundays when you have enough time to show some love for these yummy pancakes with a cup of joe, watching Food Network and continuous season of The Vampire Diaries. (judgment allowed).

Lemon Poppyseed Pancakes w/blueberry compote

Ingredients:
1 flax egg (1 tbsp flax meal+3 tbsp water)
1 cup almond milk
1 tsp apple cider vinegar
1 tsp pure vanilla extract
1/2 cup oat flour
1/2 cup whole wheat flour
1/4 tsp baking soda
1 tsp baking powder
1/4 tsp salt
zest and juice of one small lemon
1 tbsp poppy seeds
1 tbsp coconut oil, melted

Steps:
In a small bowl whisk milk and vinegar and them sit to form “buttermilk” for about 5 minutes. Meanwhile in large mixing bowl both flour, salt, baking powder and soda. Set aside.

In a separate mixing bowl whisk together buttermilk, flax egg, coconut oil, vanilla, lemon juice and zest. Carefully add in wet ingredients to the dry ingredients and whisk. Stir in poppy seeds.

On a non-stick pan, add a little butter or coconut oil and scoop desired amount of batter. Once there are little bubbles around the surface, they are ready to flip. (about 2-3 minutes per side)

Blueberry Compote:
1 cup frozen blueberries
2 tbsp pure cane sugar
3 tbsp water

Simmer ingredients on medium-high heat for about 5 minutes until mixture thickens. Serve warm.