adapted from the Institute for Integrative Nutrition
Serves 4
1 large egg
1 1/3 cups almond milk (or soy milk)
1 tbsp lemon zest
juice from 1/2 a lemon
1/4 cup canola oil
1 3/4 cups whole wheat pastry flour
1/4 cup almond meal
1/4 cup poppy seeds
1 tbsp baking powder
1/2 tsp salt
Mix egg, milk, zest, lemon juice and oil in a medium bowl. Mix flour, almond meal, poppy seeds, baking powder and salt in a small bowl. Combine the wet and dry ingredients until moistened. Using 1/4-1/2 measuring cup drop batter onto a lightly oiled griddle and cook until both sides are golden brown.
Serve with fresh berries and whipped cream laced with a touch of vanilla and honey.
