for 4 people

Batter

220 g	half-white flour
20 g	blue poppy seeds
1 parcel	baking powder
40 g	sugar
¼ tsp	salt
1	organic lemon, use grated zest, set aside 1 tbsp of juice
3 dl	apricot kernel drink

Pancakes

oil for baking

To serve

150 g	vegan plain yoghurt substitute
2 tbsp	blue poppy seeds
4 tbsp	maple syrup

How it's done

Batter

Place the flour in a bowl along with all the other ingredients up to and including the apricot kernel drink, mix to form a smooth batter using a whisk.

Pancakes

Preheat the oven to 60 °C, warm the platter and plates. Heat a dash of oil in a non-stick frying pan. Reduce the heat, spoon the batter into the pan to make pancakes of approx. 10 cm in diameter. Once the undersides are cooked and no longer stick to the pan, flip the pancakes, cook for approx. 1 min., cover and keep warm.

To serve

Plate up the pancakes, top with the yoghurt substitute, sprinkle with the poppy seeds. Combine the maple syrup with the reserved lemon juice, drizzle over the pancakes.

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