Poppyseed Pancakes with Yogurt Citriburst Syrup

Serves 4


  • 1 cup flour
  • 2 tablespoons poppy seeds
  • 1 teaspoon baking powder
  • 1 egg
  • 1 cup almond milk
  • 1 tablespoon honey
  • 1 tablespoon melted coconut oil


  • 4 teaspoons Citriburst pearls (4 finger limes)
  • 1/4 cup minus 1 tablespoon honey
  • 1 cup plain yogurt
  • 1/2 tablespoon poppy seeds


For pancakes: In a medium bowl, combine flour, poppy seeds, sugar, and baking powder. Stir to combine. In another small bowl whisk together egg, vanilla, 1 cup milk, 1Tbsp. melted butter, and 2 tsp. Citriburst pearls (about 2 finger limes). Stir the wet mixture into the dry mixture until fully combined, being sure not to over beat. Heat a large pan over medium heat. Grease pan with butter and drop batter with a ladle into the hot pan. Let pancake batter cook until bubbles form and bottom is lightly browned. Flip pancake over and continue to cook through.

For syrup: In a small bowl combine remaining 2 tsp. Citriburst pearls (2 finger limes), honey, remaining milk, and coconut yogurt. Stir until smooth and desired consistency adding a little more milk if necessary. Serve over pancakes and smile. 🙂

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