Healthy Raspberry Lemon Poppy Seed Pancakes

• 1 cup Plus 1 Tablespoon Almond Milk Or Coconut Milk
• 2 teaspoons Apple Cider Vinegar
• 1 cup Whole Wheat Flour
• 1- 3/4 teaspoon Baking Powder
• 1/4 teaspoons Baking Soda
• 1/2 teaspoons Sea Or Pink Salt
• 3 Tablespoons Coconut Or Grape Seed Oil
• 4 Tablespoons Honey Or Agave Or Maple Syrup
• 1 teaspoon Pure Vanilla Extract
• 3 Tablespoons Applesauce
• 3 whole Large Lemons, Juice And Zest
• 1 teaspoon Poppy Seeds
• 3/4 cups Fresh Raspberries, Washed

1. In a small bowl or cup combine the almond milk with the apple cider vinegar and set aside.
2. In a large mixing bowl, combine the flour, baking powder, soda and salt.
3. Add the almond milk mixture, oil, honey, vanilla, applesauce, lemon juice and zest and poppy seeds to the dry ingredients and carefully mix.
4. Be careful to not over mix.
5. Gently fold in the washed raspberries.
6. Pour about 1/4 cup of batter for each pancake onto a non-stick griddle medium high heat.
7. Cook on both sides until golden brown.
8. Serve dusted with xylitol, drizzles of maple syrup or honey or even homemade jam.
9. Makes 7-9 medium-sized pancakes.

almond milk, apple cider vinegar, whole wheat flour, baking powder, baking soda, salt, coconut or grape, honey, vanilla, applesauce, lemons, poppy seeds, fresh raspberries

Taken from tastykitchen.com/recipes/special-dietary-needs/healthy-raspberry-lemon-poppy-seed-pancakes/ (may not work)