Poppy seed pancakes

Fluffy teff flour pancakes, swirled with classic poppy seeds and lemon zest. Made entirely with wholefood ingredients. A delicious dessert that also contains vitamins and calcium.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 15 min
• Total time: 25 min
• Calories: 310 kcal per serving
• Protein: 18 g
• Fat: 11 g
• Carbs: 35 g

Ingredients

• 100g teff flour
• 20g protein powder
• 2 tbsp poppy seeds
• 150ml almond milk
• 1 tbsp olive oil
• 1 pinch of lemon zest

Method

You’ll need: frying pan · spatula

1. Mix the teff flour with the protein powder, poppy seeds and grated lemon zest.
2. Gradually pour in the almond milk and stir everything into a fairly thick batter.
3. Heat a little of the olive oil in a non-stick frying pan over a medium heat.
4. Drop in the batter a tablespoon at a time and shape small pancakes.
5. Turn them as soon as small bubbles form on the moist top, and fry until golden brown.

Good to know

Forget poppy seed cake – these protein pancakes with teff flour and lemon zest take poppy seeds up a notch.

Swaps

Teff flour → buckwheat flour (similar binding). Almond milk → soya milk (for even more protein). Protein powder → gram flour (more savoury, taste it first!).

Cooking tips

Teff flour keeps swelling after mixing. Let the batter rest for 5 minutes and add a splash of water if needed.

Storage

The finished pancakes are ideal for warming up in the toaster the next day.

Allergens

Contains almonds. Gluten-free.