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Lemon Poppy & Chia Seeds Pan Cakes

Lemon Poppy & Chia Seeds Pan Cakes (Eggless)


Nutritional Value: 198 Calories / Serving: Fat 16 cal, Carbs 167 cal, Protein 15 cal

Course Breakfast
Cuisine American
Keyword Lemon Poppy Seed Pan Cake, Pan Cake
Prep Time 25 minutes
Cook Time 4 minutes
Soaking Time 25 minutes
Total Time 29 minutes
Servings 15
Calories 198 kcal
Author Kalyon Subbarao

Ingredients

  • 2 tsp of lemon juice
  • 2 to 3 tsp Lemon Rind
  • 1 ¼ cup Refine Flour
  • 1 ½ Cup of Whole wheat flour
  • 1 ½ nos Ripe Bananas
  • 2 tbsp maple syrup
  • 1 ½ tsp of Baking Powder
  • 1 tsp of Cooking Soda
  • 2 Cups of Milk
  • 1 pinch of salt
  • 1 ½ cup Dermara Sugar
  • 1 ½ tsp of Poppy Seeds Soaked in water for about 20 TO 25 MINUTES
  • 2 tsp of Chia Seeds Soaked in water for about 20 TO 25 MINUTES

Instructions

How to make Lemon Poppy Seeds Pan Cakes..?

  1. To begin with soak both Poppy & Chia Seeds…..in enough water and keep it aside while you are preparing the batter.
  2. In a large bowl swift together whole wheat flour, refined flour, baking powder, cooking soda, salt, Dermara sugar.
  3. In another bowl mix the wet ingredients i.e. milk, lemon juice, banana (smashed), oil, maple syrup and mix all the ingredients together thoroughly.
  4. Now sift the dry items mixture into the wet ingredients bowl slowly and whisking it thoroughly. After mixing everything. Mix the soaked Poppy & Chia Seeds…..in water and mix the batter again.
  5. Rest the batter for 10 to 15 minutes.
  6. Have used cast iron skillet, pour one big ladle on to the skillet.
  7. Wait until bubbles form on the surface and pop; then flip pancakes until golden brown on both sides.