Lemon Poppy Seed Pancakes with Blueberry Lavender Grass-Fed Yogurt Sauce

Featured Product: Nancy’s Organic Plain Lowfat Kefir & Nancy’s Organic Blueberry Lavender Grass-Fed Yogurt

 

Ingredients

Pancakes

• 2 ¼ cups Nancy’s Organic Plain Lowfat Kefir
• 3 tablespoons Lemon Juice
• 1 teaspoon Pure Vanilla
• 3 cups All-Purpose Flour
• 3 tablespoons Cane Sugar
• 2 tablespoons Baking Powder
• ¼ teaspoon Salt
• 2 Eggs, Beaten
• ¼ cup Butter, Melted, plus more for the skillet
• 2 tablespoons Lemon Zest
• 1 tablespoons Poppy Seeds
• Fresh Blueberries, optional garnish

Blueberry-Lavender Grass-Fed Yogurt Sauce

• 1 cup Powdered Sugar
• ¼ cup Nancy’s Organic Blueberry Lavender Grass Fed Yogurt

 

Directions

1. In a mixing bowl, combine the kefir, lemon juice and vanilla.
2. Separately, whisk together the flour, sugar, baking soda and salt.
3. Incorporate the wet and dry ingredients.
4. Stir in the beaten eggs, then stir in the melted butter.
5. Finally, fold in the poppy seeds and lemon zest.
6. Heat a large iron skillet over medium heat and add about 1 Tbsp. butter.
7. Distribute the butter across the skillet and pour ¼ C. batter per pancake. Once the batter forms bubbles throughout, flip them to brown the other side.
8. To make the Blueberry Lavender Grass-fed Yogurt Sauce, whisk the yogurt and powdered sugar together in a small mixing bowl.