Allergy free lemon and poppy seed pancake recipe

Ingredients

• 2 cups Orgran self-raising flour
• 2 tsp Orgran No Egg
• 1-2 tbsps poppy seeds
• ¼ cup sugar (optional)
• 2 tsps lemon zest, to taste
• 1-2 tbsps lemon juice, to taste
• 40g Nuttlex, melted, cooled
• 2¼ cups goat’s milk


Method

• Sift the flour and No Egg into a bowl.
• Add the sugar and poppy seeds and stir well.
• Combine the Nuttlex, lemon zest, lemon juice and goat’s milk.
• Add the goat’s milk mixture to the flour mixture and whisk to combine.
• Allow the batter to rest for 10 minutes.
• Lightly grease a small frying pan and heat to medium.
• Cook ⅓ cup portions of the batter for 2-3 minutes then turn the pancake and cook on the other side.
• Repeat with the remaining mixture.
• Serve with caster sugar and lemon juice, Nuttlex, maple syrup, fresh fruit, or jam.