Recipe: Healthy Poppyseed Pancakes


Yes! There is nothing better than the smell of pancakes in the morning. And let us tell you. We were sent this recipe by one of our favorite people, @amandas981120. We made them. We tried them. And wow, they are delicious. Paired with our Hazelnut plant-based creamer you’ll get a sense of what we’re saying. Check out the recipe below. Try it yourself and let us know how you liked it!


Prep time: 10 minutes — Yield: 6 pancakes per 1 cup of mix 


  • Your favorite pancake mix (We like Kodiak because it’s easier but we’ve also made our own too.)
    • 3 cups (940 g) all-purpose flour
    • 3 Tbsp granulated sugar
    • 3 Tbsp poppy seeds
    • 1 ½ tablespoons baking powder
    • 1 teaspoons baking soda
    • 1 teaspoons kosher salt
  • 3 Scoop of Plant Theory Hazelnut Creamer
  • 3 Cups of Water (or milk if you swing that way.)
  • Mix well and use within 15 minutes
  • Pour ¼ cup batter on a preheated, lightly oiled griddle (around 375 degrees)
  • Flip flapjacks after bubbles stop forming and bottom side is golden brown
  • Repeat for other side
  • Top with your favorite fruit (I used Strawberry) and Sweetener (I used Agave)
  • Enjoy!


  1. Make the mix.
    Combine the flour, sugar, poppy seeds, baking powder, baking soda and salt in a large bowl. Or if you’re using pre-mix, just pour it into the bowl. 
    Mix well, then add any flavor of our Plant Theory creamer. Amanda recommends our plant-based hazelnut creamer!
    Fold in the healthy creamer alternative until all the ingredients are evenly mixed.
  2. Add the water.
    Please, Stir it in slowly so you don’t make a mess.
    Make sure that all the ingredients are evenly mixed to make a creamy batter.
  3. Cook the pancakes.
    On the stove, heat a wide flat pan on medium heat.  We rec
  4. Serve and enjoy!