Lemon Poppy Seed Pancakes (gluten-free)

Ingredients

• ½ cup uncooked quinoa
• 1 cup oats
• 1 tablespoon baking powder
• 1 ¾ cups nondairy milk
• 1 cup Japanese sweet potatoes, steamed and mashed
• 6 dates, pitted and soaked
• 1 teaspoon pure vanilla extract
• 2 lemons, juiced (about 1/4 cup lemon juice) (reserve one for zesting)
• 2 tablespoons poppy seeds

‍ Directions

1. Place the quinoa and oats into a blender and process on high until the mixture resembles flour. Add the baking powder to the blender.   
2. Zest one lemon and set aside the zest.
3. Add the nondairy milk, Japanese sweet potatoes, dates, vanilla and lemon juice to the blender. Blend until smooth and creamy.  You may need to stop the blender and scrape down the sides to incorporate all the flour.
4. Place the batter into a medium size bowl and fold in the lemon zest and poppy seeds until evenly distributed.
5. Heat a nonstick griddle over medium-high heat. Pour about ¼ cup of batter per pancake onto the hot griddle and cook until the pancakes are bubbly on top and the edges are slightly dry, about 2 to 3 minutes.  Turn and cook until the pancakes are browned on the other side, another 2 to 3 minutes or so.  Repeat with the remaining batter. 
6. Serve with Very Berry Chia Seed Compote.

✏️Tips & Hints

• If you prefer a thinner pancake, add more milk one tablespoon at a time until you have the consistency you prefer.