I get excited for every first of the month when I get to check in with Recipe ReDux to see the month’s recipe challenge. Each month Recipe ReDux-ers get challenged to create something new in the kitchen based on the monthly theme. I like that it gives me a little boost to think outside of the box.I am all about weekend brunches lately. When I have a weekend day off, I treasure the mornings that I get to sleep in and leisurely make breakfast as I catch up on my shows.
I don’t know about you, but making pancakes during the week will never happen. I rely on my overnight oats or smoothie recipes to get me out the door on time. Brunch on the weekend is a treat!
Believe it or not, I used to not like pancakes. Weird, right? My bf went through a pancake phase and he would make them a couple times a week. He makes his pancakes with chocolate chips, so naturally I had to steal a few bites. He must be the pancake master, because I was hooked.
This past Sunday morning, was the perfect time to incorporate this month’s Recipe ReDux theme to “spring clean” and go through your pantry, cupboards, freezer, or fridge to see what ‘treasures’ you can find to give it a little extra attention.
There has been this little jar of poppy seeds sitting in my pantry for awhile now. I think I bought them with the intent to make lemon poppy seed muffins. Instead of muffins, we spruced up our Sunday pancakes, to make lemon poppy seed pancakes. Topped with a blueberry chia sauce, these pancakes will definitely made again in the near future.
- For the pancakes:
- 1 1/4 cup oat flour
- 3 tbsp coconut sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 heaping tbsp poppy seeds
- 1 cup low-fat cottage cheese
- 3 egg whites
- 1/2 fresh lemon juice
- 2 tsp (about 1 lemon) lemon zest
- Blueberry sauce:
- recipe adapted from Cooking LSL via Healthy Aperture
- 1 (12 oz) bag frozen blueberries
- 1 lemon, juiced and zested
- 1/4 cup water
- 1/4 cup chia seeds
- For the Pancakes:
- In a large bowl, whisk together oat flour, coconut sugar, baking powder, baking soda, salt and poppy seeds. Set aside.
- In a blender, combine the cottage cheese, egg whites, lemon juice, lemon zest, and oil. Blend until smooth.
- Fold wet ingredients into dry ingredients. Batter will be thick.
- Spray a nonstick skillet with cooking oil and heat over medium. Drop ⅓ cup of the batter onto the well-heated pan and cook until set on one side (about 3-4 minutes) and then flip to cook on the other side (about 2-3 more minutes).
- Respray the pan and reduce heat to medium-low to cook the remaining pancakes.
- Top pancakes with blueberry sauce.
- For the Sauce:
- In a small pot over low-medium heat, add the frozen blueberries, lemon juice, lemon zest, and water.
- Let simmer for about 5 minutes. Mash blueberries with the back of a fork.
- Remove from heat and stir in chia seeds. Sauce will thicken as it cools.