This recipe is featured in our Weekly Meal Planner here!
1/2 cup milk
1 tbsp poppyseeds
1 tbsp sugar
1/2 cup spelt flour
1/8 cup almond flour
For topping: pomegranate seeds, raspberries, slivered almonds, yogurt
Whisk all ingredients together until smooth.
In a pan over medium heat, pour in about 1/4 cup of batter and swirl it around to evenly coat the bottom of the pan.
Let cook until slightly browned on bottom. Flip and cook the other side briefly, just until batter is set. Repeat with remaining batter.
Serve with raspberries, pomegranate seeds, almonds & yogurt.