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Blueberry Lemon Poppy Seed Pancakes

A wonderful kid friendly breakfast featuring blueberry lemon poppy seed pancakes with blueberry compote topping.
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Prep Time 30 minutes
Cook Time 5 minutes
Total Time 35 minutes
Course Breakfast
Cuisine American
Servings 4

Ingredients
  

  • 1 cup semolina flour
  • 1 cup flour*
  • 2 tbsp baking powder
  • 1/2 tsp salt
  • 2 cups almond milk or non-dairy milk of choice
  • 1 lemon juiced and zested
  • 1 tbsp poppy seeds
  • 2 tbsp reserved blueberry juice from blueberry compote recipe

Instructions
 

  • Zest and juice the lemon, place in a 2 cup measuring container.
  • Add almond milk to lemon juice and zest, let sit for 5 minutes.
  • Mix together the dry ingredients in a separate bowl.
  • Add almond milk mixture and the blueberry juice to the dry ingredients.
  • Whisk gently, do not overmix.
  • Allow batter to rest for 15-20 minutes before cooking on a griddle or waffle maker.

Notes

*I always use Italian grade 00 flour for fluffier pancakes.
 
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