Organic Burst Black Friday sales here, but only until Monday!

Lemon Poppyseed Pancakes

So fresh… so fruity… so perfect for the 38 degree and humid as heck day in Sydney on Sunday! Phwoar.

These really hit the spot though and as much as I love a decadent stack of 'cakes, fresh and fruity is so fineeeeee with me. Mmmhmmm.

Ingredients: 

About 1/4 cup buckwheat flour (plus a little extra) and just under 1/4 cup of brown rice flour (making half a cup in total of flour)

1 tsp baking powder 

1 tbsp baobab powder (Not necessary but recommended, baobab is such a wonderful superfood, so fresh and fruity! I use this one) 

1 banana, ripe and mashed 

2 flax eggs, left overnight in the fridge if possible (makes a better consistency) 

1/2 cup plantbased milk (or a little less, add as you feel) 

Juice of 1/2 a lemon 

1 tbsp of poppyseeds 

Vanilla essence, if you like 

Method: 

Mix the dry ingredients together to combine (flours, baking powder, superfood powders etc.) and then add the dry ingredients to the dry mix and stir all to combine (adding now banana, "eggs", milk, lemon juice, poppyseeds and vanilla essence). Now you are ready to cook! 

In a small pan heat coconut oil over medium heat until the pan is hot/ ready to cook. Cook pancakes one by one (turning over to cook on both sides before removing) until all are cooked and serve with whatever your heart desires! 

Pumpkin Pie Pancakes

Autumn flavours are some of the best I reckon. So delicious, so spiced and warming and yet fruity and delicious and decadent? It's got it all going on. Winner.

And I swore I didn't like pumpkin… but I realised I do. A lot. I love pumpkin. I'm a pumpkin bumpkin if you will. And especially in pancakes (and in my cake, which the recipe for is also on this blog). But these pancakes… woah man. Also another fun way to get some vegetables in even before lunch ;) What more could you want really?

Ingredients: 

1/2 cup buckwheat flour (the density of this flour alone works well with the pumpkin and the other liquids) 

1 tsp baking powder/ soda 

1 tbsp maca powder (optional but I love maca as it has many nutritional and health benefits, I use this one) 

1/4 cup pumpkin puree (I made it myself, just by steaming some pumpkin and popping through the blender until a nice puree consistency) 

2 flax eggs, preferably left overnight 

1/2 cup of plantbased milk (I used almond milk) 

1 banana, ripe and mashed 

Spices of choice (I used vanilla, cinnamon and nutmeg but if you have pumpkin spice that would be great) 

Method: Mix flour, baking powder and maca powder in a bowl until well combined. Then add your wet ingredients (puree, mashed banana, spices, milk, flax eggs) and mix in with dry ingredients until your mixture is a nice thick consistency (don't over-mix). 

Heat a small pan with coconut oil (my favourite) and then cook the pancakes one by one. Make sure the pan is hot enough before beginning, otherwise the first one is always a bit of a fail anyway (just saying… my first one rarely makes it to the plate because I say it was a draft and eat it… a lot of my pancakes end up that way actually… woops) 

When you have cooked them all, serve them up and add your favourite toppings (I ate mine with coyo yoghurt, banana, raspberry chia jam, blend co, strawberries and diced red apple… delicious and lots of fall flavours in there mmm) 

Enjoy poppets!