Lemon Poppy “Buttermilk” Pancakes {Grain-Free, Dairy-Free}

Makes 12 3-inch round pancakes

1 tablespoon (15 ml) white vinegar

Scant cup (222ml) Cashew milk

1 large egg, separated

1 cup (120 grams) cassava flour

1 1/2 teaspoons (8 grams) granulated natural cane sugar

1/2 teaspoon (2 grams) baking soda

1/2 teaspoon (2 grams) fine sea salt

Freshly grated zest of 1 lemon

1 teaspoon (3 grams) poppy seeds

1 tablespoons (15 ml) grapeseed oil, plus more to coat the griddle

Add the vinegar to a measuring cup. Pour in the cashew milk; it should fill up to the 1-cup measure line. Let the milk sit for 5 minutes.

Meanwhile, add the egg white to a clean bowl. Beat with a whisk until stiff peaks form, about 2 minutes. Set aside.

In a separate, medium, clean bowl, add the flour, sugar, baking soda, salt, lemon zest, and poppy seeds. Use a dry whisk to stir until well blended.

Add the egg yolk and oil to the cashew milk. Beat with a fork until well blended. Pour the milk mixture over the dry ingredients. Using a fork, stir just until the batter comes together, and there are no visible streaks of flour—it’s okay if there are a few lumps.

Use a rubber spatula to gently fold in the egg whites. You’ll notice the batter increase in volume—the egg whites are adding an airy lightness to it.

Heat a griddle or skillet over medium heat. Coat with a pat of a few drops of oil. Tilt the pan, so the oil can swirl around the surface. Drop generous spoonfuls of batter (about 1 1/2 tablespoons worth) into the pan. Cook 2 to 3 minutes, until the edges look set and the top looks a little dry. Flip and cook 1 to 2 more minutes until done. Serve hot, with preserves or pure maple syrup.