We love hiking in all seasons, but in the fall and winter especially, we need a big, hearty breakfast first. Normal white-flour pancakes won't do—these have added almond flour for protein, but still come out light, spongy and soft (just like your childhood pancakes!) and ready to take on any of the flavors you want to give them. The poppy seeds add iron and flavor, and a delicate little pop in every bite. We like to start our days gluten-free, so we use an all-purpose gluten-free flour or brown rice flour as our base, with almond flour (which is gluten free) mixed in, but you can also make these with all-purpose flour. The beauty of these pancakes is that they will morph to your liking. Add in thin slices of banana while baking, or top them with a saucy spoonful of bursting berries tossed with maple syrup. One of my favorite simple ways to top them is with salted butter, maple syrup and a squeeze of fresh lemon juice—or simply powdered sugar and lemon juice.
Preheat a griddle to 375 degrees F. Whisk together the flours, sugar, baking powder, baking soda and salt in a medium bowl. Stir in the poppy seeds. In a separate bowl, whisk together the yogurt, milk, melted butter and eggs. Whisk into the dry ingredients and stir to make loose batter with some lumps.
Test the griddle by sprinkling water on the top—if it sizzles and bounces, the griddle is ready. Brush or spray the griddle with butter (I like to use a little less butter in the batter, and a little more butter on the griddle, for that beautiful golden pancake finish on top). Pour the batter in 1/2-cupfuls onto the griddle. If using the bananas, lay a few slices over top of the batter. Cook until the tops start to bubble and the edges feel dry, 2 to 3 minutes on the first side. Flip and continue cooking until lightly golden, about 1 minute more.
Serve warm with salted butter, maple syrup and a squeeze of fresh lemon juice or berries if desired.