• Chris Robinson

Poppy Seed Pancakes Recipe

SERVES: 12 Pancakes

TOTAL TIME: 40 Minutes




INGREDIENTS:

1 medium egg

200g plain flour

75g of caster sugar

2 teaspoons of baking powder

150ml of milk

2 lemons juiced and zested

40g of poppy seeds

2 tablespoons of oil


MACROS (per portion)

Calories - 113kcal

Protein - 3g

Carbs - 21g

Fats - 4g

Fibre - 2g




INSTRUCTIONS:


Begin by sifting the flour into a large bowl to remove any lumps before mixing in the sugar, baking powder and salt.


In a measuring jug, whisk together the milk, egg, poppy seeds, lemon juice and zest. Create a well in the centre of the flour mixture and pour the liquid into it. Using a wooden spoon, slowly fold the flour into the wet ingredients until a smooth batter has formed.


Heat a lightly oiled non-stick frying pan over a low heat and add one ladleful of batter. Spread the batter out to create a pancake that is 10cm in diameter and cook for around 3 minutes, or until the base has turned golden brown. Flip the pancake and cook for a further 2 minutes on the other side before removing from the pan.


Repeat this process until all the batter is used up and wrap finished pancakes in kitchen foil to keep warm while the rest cook. Squeeze over a wedge of lemon before serving with a dollop of natural yoghurt and honey for a delicious breakfast.


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