I made these gluten free and vegan pancakes rather spontaneously for my man and I a little while ago. Originally I just wanted to make some simple lemon cornmeal pancakes with sliced strawberries on top, but decided to add poppy seeds at the last minute to evoke that familiar and much-loved combo of ours. I made a syrup out of the sliced strawberries and some coconut palm sugar because (oops!) we were out of maple syrup. All the better. This combination was a total win. There’s that familiar crunch from the poppy seeds and the bright lemon zest that brings out the luscious and sweet berries. I’m loving the glut of them right now at the farm stands, rows of ruby red jewels in green quart containers. The cornmeal makes the pancakes gorgeously lemon-yellow too. It’s sunshine for brunch.
Seeing as I’m hitting the one year mark on this blog (crazy!), I thought I’d get a little, teeny-bit more personal. I have to confess something to all of you. Something crazy in a funny kind of way, something silly that isn’t all that earth shattering, but it’s kind of big for me. No judgment here, right? Okay. I only learned how to ride a bike about 5 years ago. I know, kind of weird. One afternoon I rode around all wobbly, had an alright time, bruised and dirtied up my legs a bit, flew into a giant bush, laughed in a way that only a young adult riding a bike for the first time can, felt a bit sore, felt amazing, might have cried once. Then I kind of forgot about it for a long time.
By that I mean I didn’t pursue it in a serious way. Here and there I would remember that it was a little fun, wish that I could navigate tight streets like all of the cyclists racing by when I lived in the city, so fast and free. I dismissed the thought of trying to take it seriously from my mind. It was more than nervousness and embarrassment getting in the way. I was genuinely scared to put the work in to make myself good at something, that people would see my lack of experience with something so basic, that I could actually hurt myself… I thought it was too late to get the whole thing on lock.
Then a few days ago Mark sent me a text with a picture of a beautiful, royal blue bike that was all mine. Despite the fear and embarrassment I had felt for most of my adult life about the whole thing, I was really excited and motivated by his confidence. We went for a little ride that night, sky grey-ing over, a storm looming. Riding around in circles in an empty parking lot, practicing turns, braking, big smile on my face the whole time, laughing at all of the little wobbles. I was hooked right away, Instagram-ing it (naturally), plotting when to go riding next, all of the little improvements we could make to my sweet new ride and on and on. It was so exciting and new!
Similarly, I started this blog and opened up a big part of my life to anyone passing through about a year ago (first post here!). I had wanted to for a while, ideas of it bubbling away in the back of my mind, hesitation abounding (I thought it was too late to get on the food blog thing, but here’s something recent from Shanna proving that totally wrong). A few friendly nudges here and there from amazing people, and here we are today. I’m so happy that we are here because it lets me connect with all of you over a few words, an image, a bite to eat… I know I’m really fortunate to have encouraging and wonderful people around, to live in such an inspiring environment and to have a partner that pushes me to not be afraid of anything. I’m also so grateful for all of you who read, who drive me forward to do better, those who say such lovely things at just the right time.. you’re all so great. I love sharing my life and little food anecdotes with you here. Hopefully we can ride along together for a while longer :)
Vegan & Gluten-Free Lemon Poppyseed Pancakes
- 2 cups sliced strawberries
- 2 tablespoons coconut palm sugar
- juice of half a lemon
- 1/4 teaspoon vanilla extract
- 1 cup non-dairy milk, plus extra
- 1 teaspoon lemon juice
- ½ cup + 2 tablespoons rice flour (brown or white)
- ¼ cup sorghum flour
- ¼ cup arrowroot powder
- ¼ cup cornmeal
- 2 teaspoons baking powder
- zest of 1 lemon
- 1 tablespoons poppy seeds
- ¼ cup melted extra virgin coconut oil, plus extra for the pan
- 3 ½ tablespoons maple syrup
- ½ teaspoon vanilla extract
- If you have a trusty GF flour blend that you love, feel free to replace my listed flours (rice, sorghum and arrowroot here) with the blend–you’ll need a total of 1 cup + 2 tablespoons flour. Or, you could replace the same amount with spelt, whole wheat, all purpose or other gluten-containing flour if you like (again, 1 cup + 2 tablespoons flour total).
- In a medium bowl, combine the sliced berries with the coconut sugar, lemon juice and vanilla. Allow to sit and macerate/get juicy while you make the pancakes.
- Stir the non-dairy milk and lemon juice together. Set aside and allow to curdle while you mix up the other ingredients.
- In a large bowl, combine the rice and sorghum flour, arrowroot powder, cornmeal, baking powder, lemon zest and poppy seeds. Add the coconut oil, maple syrup, vanilla extract and the non-dairy milk and lemon juice mixture. Stir with a spatula until thoroughly combined. I had to add an extra couple tablespoons of milk at this point to get it to that typical pancake batter consistency, but yours might be different depending on whether you use different flour.
- Heat a large skillet over medium heat. Lightly brush the skillet surface with melted coconut oil. Drop ¼ cup portions of the batter onto the pan and gently spread the batter out with a small spatula. Once you see little bubbles in the batter and the edges look a bit dry and golden, flip them over, about 30 seconds. Cook the other side until golden. Remove and set cooked pancakes on a warming plate. Repeat with remaining batter.
- Serve warm with the juicy strawberries spooned on top and a dollop of vegan yogurt if you like.