lemon & poppy seed pancakes.

  A So-Good Shrove Tuesday. Emily's light, gut-friendly crêpes are the perfect balance of fibre, protein, and healthy fats to support digestion and keep you feeling great. Wholemeal flour provides prebiotic fibre to fuel beneficial gut bacteria, poppy seeds add an extra boost of fibre, and Greek yoghurt delivers probiotics to promote a balanced microbiome. Topped with antioxidant-rich berries and omega-3-packed seeds.  Ingredients: 1 medium egg120ml skimmed milk (or almond milk for dairy-free)30g wholemeal flour1 tsp poppy seedsZest of 1 lemonPinch of saltTo serve1 tbsp thick Greek yoghurt (or dairy-free alternative)1 tsp almond butter1 handful mixed berries1 tsp mixed seeds (pumpkin, sunflower, flax) Method:Whisk the egg, lemon zest in a bowl. Mix with the wholemeal flour, then slowly whisk in the cold milk to avoid lumps, stir in the poppy seeds and salt. Whisk one more time and leave for 10 minutes.Heat a non-stick pan over medium heat and lightly grease with oil or butter.Loosen the batter with a splash of milk if needed. Pour in a small ladle of batter, swirling the pan to create a thin crêpe. Cook for 1-2 minutes then flip and cook for another 30 seconds. Repeat with the remaining batter. Stack the crêpes and top with yoghurt, almond butter, berries, and seeds.

lemon & poppy seed pancakes.

ready in 15 minutes

 

A So-Good Shrove Tuesday.

Emily's light, gut-friendly crêpes are the perfect balance of fibre, protein, and healthy fats to support digestion and keep you feeling great. Wholemeal flour provides prebiotic fibre to fuel beneficial gut bacteria, poppy seeds add an extra boost of fibre, and Greek yoghurt delivers probiotics to promote a balanced microbiome. Topped with antioxidant-rich berries and omega-3-packed seeds. 

Ingredients:

1 medium egg
120ml skimmed milk (or almond milk for dairy-free)
30g wholemeal flour
1 tsp poppy seeds
Zest of 1 lemon
Pinch of salt

To serve

1 tbsp thick Greek yoghurt (or dairy-free alternative)
1 tsp almond butter
1 handful mixed berries
1 tsp mixed seeds (pumpkin, sunflower, flax)

Method:

Whisk the egg, lemon zest in a bowl. Mix with the wholemeal flour, then slowly whisk in the cold milk to avoid lumps, stir in the poppy seeds and salt. Whisk one more time and leave for 10 minutes.

Heat a non-stick pan over medium heat and lightly grease with oil or butter.

Loosen the batter with a splash of milk if needed. Pour in a small ladle of batter, swirling the pan to create a thin crêpe. Cook for 1-2 minutes then flip and cook for another 30 seconds. Repeat with the remaining batter.

Stack the crêpes and top with yoghurt, almond butter, berries, and seeds.