Lemon Poppyseed Heart-shaped Pancakes

Every Valentine's Day should start with pancakes and if you are going to make pancakes heart shaped the way to go! Lemon poppyseed is a classic combo that I love and I think it deserves a comeback.

I paired with recipe with a raspberry syrup that is quick and easy to make, all you need is; 1 1/2 cup frozen raspberries, juice of one lemon and 1/4 cup white sugar. Combine all ingredients in a pot and cook until the berries have completely broken down. continue cooking on medium until mixture just starts to bubble. Reduce heat to low and cook another 5 minutes, strain out the seeds and there you have it a yummy raspberry syrup for your pancakes!

Lemon poppyseed and pancakes seems like a weird combo but who doesn't love lemon poppyseed cake? and who doesn't love pancakes? Pancakes are such a classic breakfast classic why not try something a little different? The raspberry syrup goes so well with the citrusy notes you get from these pancakes, it was delicious and super easy to make.

Lemon Poppyseed Heart-shaped Pancakes

Ingredients:

- 2 cups coconut milk, unsweetened

- 1/4 cup + 1 Tablespoon fresh lemon juice

- 2 cups all purpose flour

- 1/4 cup white sugar

- 2 1/2 teaspoons baking powder

- 1/2 teaspoon baking soda

- 1/2 sea salt

- 1 tablespoon lemon zest

- 1 1/2 tablespoons poppyseeds

- 2 eggs

- 3 tablespoons butter, melted and cooled

- 1 teaspoon pure vanilla extract

Instructions:

1. Preheat oven to 200F and line a cookie sheet with parchment.

2. In a liquid measuring cup combine coconut milk and lemon juice, let sit for 5 minutes. In a large bowl combine flour, sugar, baking powder, baking soda, salt, lemon zest and poppyseeds.

3. In a medium bowl whisk eggs, slowly whisk in melted butter and vanilla extract. Add coconut milk mixture to egg mixture and whisk until fully combined.

4. Pour wet ingredients into dry and mix just until combined, DO NOT OVER MIX! With pancakes lumps in your batter are your friends!

5. Heat a large pan on medium heat, warm a splash of vegetable oil to coat bottom of pan. Spray a 4 inch heart cookie cutter and place on hot pan. Scoop 1/3 cup of batter into cookie cutter and cook for 3 minutes or until bubbles appear on top of batter. Flip over the cookie cutter and gently, using a butter knife, release the batter from the cookie cutter. Continue cooking pancake for another 2 minutes. You can skip this step and cook pancakes like normal then use the cookie cutter on them once they have cooked completely.

6. Once pancake is done cooking place on cookie sheet lined with parchment and place in oven while you cook the rest of your pancakes.

7. Stack pancakes on plate and cover with raspberry syrup or whatever your preference is!

Yum! what a way to start the day!

Enjoy!

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