Thursday, April 7, 2016

Meal Planning and Pancakes

I start every Saturday with a hot cup of coffee and pen and paper.  It's meal planning time!  Going through recipes, planning out our meals for the busy week ahead helps save my sanity. At least one dinner during the week will be breakfast.  We love breakfast for dinner.  It's quick, fun and delicious.  This week was no exception, Pancakes!  With local bacon and maple syrup. Yum!

I found a recipe for Lemon Poppy Seed Pancakes.  I love lemon and this just called out spring to me.  With a little tweaking of the recipe, I quickly made it perfect for my family.  I hope yours finds it just as delicious!

2 cups Gluten Free Flour
2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons granulated sugar
3 teaspoons lemon zest
1 cup of non dairy milk of your choice (rice or non sweetened almond milk is good)
2 tablespoons fresh lemon juice
2 large eggs
1 teaspoon vanilla extract
2 tablespoons chia seeds (using chia seeds instead of poppy seeds add nutritional value to the recipe.  Chia seeds are high in omega 3 fatty acids, fiber and protein!)

1. In a large bowl, whisk together the flour, baking powder, and salt. In a small bowl, combine the sugar and lemon zest. Rub together with your fingers until fragrant. Whisk into the dry ingredients.
2. In a medium bowl, whisk together the milk, lemon juice, eggs and vanilla. Add the wet ingredients to the dry ones, mixing only until combined. Stir in the chia seeds.
3. Heat a griddle pan or non-stick skillet over medium heat. Spray with cooking spray. Pour about 1/4 of a cup of pancake batter onto the hot griddle pan, spacing out the pancakes a few inches from each other. When the pancakes start to bubble up, flip and cook until pancakes are slightly golden brown. Serve warm with butter, maple syrup or fresh fruit.


  1. Love this!

  2. These look delicious! Definitely going to give them a try on a busy night!