Lemon Poppy Seed Pancakes

washingtonpost.com

Stosh55

measuring cup Servings: 4 (makes 12 pancakes)

1 cup (120 grams) whole-wheat pastry flour(see Substitutions)

½ cup (60 grams) almond flour

1 ½ teaspoons baking powder

½ teaspoon baking soda

⅛ teaspoon fine salt

3 large eggs

1 cup (227 grams) plain whole-milk or low-fat yogurt

¼ cup (60 milliliters) whole or reduced-fat milk

2 tablespoons fresh lemon juice

2 tablespoons maple syrup, plus more for optional serving

1 tablespoon neutral oil, such as avocado oil or canola, plus more for the pan

1 tablespoon finely grated lemon zest (from 1 to 2 lemons)

1 teaspoon vanilla extract

1 tablespoon poppy seeds

Confectioners' sugar, for serving (optional)

Lemon slices, for serving (optional)

Directions at washingtonpost.com

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