Lemon & Poppy Seed Pancakes

200 g self-raising flour
1 1/2 tbsp poppy seeds
4 tbsp coconut yoghurt
1 tsp vanilla extract
100ml almond milk
80ml maple or rice malt syrup
2 tbsp coconut oil
1 Lemon, zest and juice

Mix all dry ingredients together in a large bowl. Add the wet ingredients and stir until combined. On the stovetop, heat a frying pan on low heat and add some of the oil. Drop spoonfuls of the batter into the pan and cook for approx. 30 secs before flipping. Cook for a further 20-30 seconds before repeating with the rest of the batter. Top with coconut yoghurt and fresh berries to serve.

5 mins