I'm a big fan of mini-sized things. I just can't get over the cuteness.

So when it comes to mini food I practically die. It's little + cute AND I get to eat it?? These are the things that excite me. There's no way you can tell me these lemon poppy seed pancakes aren't completely adorable.

Mini Lemon Poppy Seed Pancakes with Lemon Yogurt + Goat Cheese Sauce | edibleperspective.com

And I think it's fair to say mini-sized food has no serving size. They're so little!! You just can't keep count of how many you eat.

The only annoying thing about mini pancakes is the amount of cook time involved. So many batches!! A large griddle would be ideal or using 4 pans. And cooking 9+ batches made it pretty impossible to not eat half of the pancakes while they cooked.

Just one more. Just to make sure the texture is right. Riiiight.

With all of the fun springy holidays coming up, I wanted to create a fun recipe that you could serve for any size crowd.

These baby pancakes are light + fluffy and laced with lemon zest. They have a slight crunch with every bite from the poppy seeds.

I'm such a sucker for lemon breakfasty things + baked goods.

And the combo of lemon and raspberry is always a winner.

Now for the topping.

It's dangerous. You will eat most of it with a spoon straight from the blender. That's just a fact.

whole milk Greek yogurt + goat cheese + lemon zest + honey + vanilla

The goat cheese tang with the lemon! It's good, people. Real good.

Print Recipe!

Mini Lemon Poppy Seed Pancakes with Lemon Yogurt + Goat Cheese Sauce

gluten-free // yields appx. 40, 2 1/2 inch mini pancakes or 6-8 medium pancakes

for the sauce:

3/4 - 1 cup whole milk Greek yogurt
4oz goat cheese
2 teaspoons lemon zest (from about 1 med. lemon)
1 teaspoon pure vanilla extract
3 tablespoons honey

for the pancakes:

1/2 cup gluten-free oat flour
1/3 cup blanched almond flour
1/3 cup sorghum flour
1 tablespoon + 1 teaspoon poppy seeds
3/4 teaspoon baking powder
1/4 teaspoon salt
2 large eggs
1/2 cup + 2 tablespoons low-fat buttermilk
1/4 cup applesauce
1 tablespoon lemon juice
2 teaspoons lemon zest (from about 1 med. lemon)
1 1/2 tablespoons melted unrefined coconut oil
2 tablespoons honey

Place yogurt in a blender followed by the other ingredients. (Use 3/4 cup yogurt for a stronger goat cheese flavor.) Blend until fully smooth. Pour into a bowl, cover, and refrigerate until ready to use. This can be made 1 day ahead + stored in a sealed container.. Stir before using.

Preheat oven to 200° F to keep pancakes warm while cooking.

In a large bowl stir together the flours, poppy seeds, baking powder, and salt.

Preheat a large pan or griddle over med-low heat. Grease with a bit of coconut oil.

In another bowl whisk the eggs. Then whisk in the buttermilk, applesauce, lemon juice, and lemon zest. Stir the honey into the melted coconut oil then pour into the egg mixture and whisk until fully combined. Pour wet ingredients into the dry and whisk until you no longer see dry flour. Let sit for 3-5 minutes.

Pour very small scoops (about 1 tablespoon) of batter onto your pan, leaving ample room in between for flipping. Once the top is filled with bubbles, flip. About 2-3 minutes per side. Adjust heat if necessary to create golden brown pancakes. Grease pan in between rounds if needed.

Place finished pancakes on a baking sheet and put in the oven until all pancakes are cooked. Serve hot with yogurt sauce on top and fresh berries.

notes:

I do not recommend subbing flax eggs for real eggs here.
I specify low-fat buttermilk instead of full-fat because it's the only type I can find.
If you use regular milk the pancakes will not have the same fluffy texture. You can make buttermilk at home for this recipe by mixing 1/2 cup + 1 1/2 tablespoons milk (2%, whole, almond, soy) with 1 1/2 teaspoons lemon juice or apple cider vinegar. Whisk then let sit for a few minutes. This will give you similar results.

Happy Friday. Happy weekend!

Ashley

Something I thought I would never conquer, or even attempt.

Scones!

Lemon Poppy Seed Scones | edibleperspective.com #glutenfree

I cannot tell you when the last time I’ve eaten a scone. So long ago in fact that I couldn’t remember exactly what the texture was supposed to be like.

Scones are not my indulgent breakfast item of choice. I’d much rather go for a giant muffin or French toast.

But[ter] I’m starting to think maybe I just never had a good scone?

Lemon Poppy Seed Scones | edibleperspective.com #glutenfree

A few weeks ago I posted a photo of my first attempt at scones and called out to you for help on the texture.

Lemon Poppy Seed Scones | edibleperspective.com #glutenfree

My first batch was way too crumbly and light, so I added a bit more butter and an extra egg yolk. That definitely helped but I needed to make a flour adjustment because they were slightly grainy. Don’t worry. I ate the entire first batch. No wasting here. At least it was only a half batch…

I ended up landing on the same 3 flours I use a lot around here. It’s the combination I use throughout my entire doughnut cookbook and has proved to be a winner. The ratio of flours does vary, though.

oat flour + sweet rice flour + almond meal

If you still haven’t bought sweet rice flour, now is the time. It’s super easy to find online or at Asian markets. Lots of natural food stores carry it [or will if you ask] as well. And, as mentioned, I have a plethora of recipes that you can use it for.

Lemon Poppy Seed Scones | edibleperspective.com #glutenfree

Because I had no idea where to really start, I headed over to Melissa’s blog to check out a scone recipe I remembered her raving about.

It was a fabulous base recipe to work from, and I made adjustments as needed [ie: the extra egg yolk, more butter, different flours, etc.].

Lemon Poppy Seed Scones | edibleperspective.com #glutenfree

And then all of my scone baking dreams came true.

Lemon Poppy Seed Scones | edibleperspective.com #glutenfree

The interior texture is thick and rich with a light sweetness and flakiness to it. It’s kept perfectly moist from the butter and cream and the exterior forms a light golden brown crust from the high oven temperature. They hold together nicely with a slight crumb, that is common for scones. While the texture is thick they are anything but dense.

The texture is a mix between a drop biscuit, pound cake, and a muffin. Make sense?

And if that wasn’t enough, they’re laced with lemon-vanilla flavors and a sweet + creamy glaze with a little poppy seed crunch.

Lemon Poppy Seed Scones | edibleperspective.com #glutenfree

Gluten-Free Lemon Poppy Seed Scones

So now that I’ve gabbed your ear off I should tell you that you can find the recipe over on Simply Organic’s website! I developed and photographed this recipe for a spring baking project with Simply Organic, but I wanted to make sure and share it with you and show a few process shots. If you have any questions, feel free to leave them in the comments on this post.

adapted from: Cranberry Orange Scones

Here are some tips:

If you don’t have vanilla beans, add in an extra teaspoon of vanilla to the wet ingredients.
Using cold ingredients works best. This is a recipe where you don’t want your butter to be soft!
They key to the amazing texture is all in the mixing, or lack there of. You want to mix/knead lightly until the dough just comes together.
If you don’t have lemon flavor I would add an extra 2 teaspoons of lemon zest to the wet ingredients.
Make substitutions at your own risk. The ingredient ratios are extremely important to the final outcome of this recipe. aka: I don’t recommend subbing.

Not a sponsored post.

Lemon Poppy Seed Scones | edibleperspective.com #glutenfree

Pretty sure I ate at least 5 a day for the entire week. I just couldn’t stop. It was worse than with the brownies. Then I made them again this week and ate 2 before I even knew what happened. I blame butter. And cream. And lemon.

I am now scone obsessed. The end.

Be on the lookout for a spring recipe roundup on facebook later today!

Ashley