Lemon, Poppy Seed, & Cannabis Pancakes

Lemon poppyseed pancakes

Three of our favorite flavors are fused into one amazing breakfast dish with this unforgettable recipe!

1 32-oz carton almond milk
2 grams cured cannabis, finely ground
3/4 cup granulated sugar, divided
2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/3 cup poppy seeds
Zest of 2 lemons
2 tbsp fresh lemon juice
1/4 cup plain Greek yogurt
2 eggs
1 teaspoon vanilla coconut oil or butter for cooking pancakes

1. To infuse almond milk, stir together cannabis and almond milk in a saucepan and bring to simmer. Let simmer for about 45 minutes, covered, stirring every 10 minutes or so. Remove from heat and set aside to cool.

2. Layer about 4 pieces of cheesecloth over a small bowl and secure with a rubber band around the edge. Press very gently to slope the cheesecloth slightly into the glass. Pour milk and cannabis over cheesecloth. Wrap cheesecloth around cannabis flowers and press out all liquid. If making this ahead of time, transfer to a jar or bottle with a tightly fitting lid, label, and refrigerate until ready to use.

3. Before you make pancake batter, cut strawberries into small pieces and mix with 1/4 cup of the sugar in a small bowl. Set aside.

4. To make pancakes, stir flour, baking powder, baking soda, salt, 1/2 cup of sugar, and poppy seeds in a large bowl. In a separate, medium-sized bowl, mix together lemon zest and juice, 1 3/4 cups of the infused almond milk, Greek yogurt, eggs, and vanilla.

5. Combine wet ingredients with dry ingredients. Mix with a wooden spoon until only a few clumps are left in the batter.

6. Using a 1/4-cup measuring cup, pour batter onto greased griddle or pan on medium-high heat. When the pancakes start to bubble around the edges (about 3 minutes), flip and cook other side.

7. Remove from griddle and serve with syrup and a Powdered Sugar sprinkle.

Opium poppy seeds — believed to promote sleep, fertility, and abundance — have been used in food and medicine for thousands of years. Delivering calcium, iron, and zinc, the crunchy seeds pair perfectly with tart lemon and 1 3/4 cups of cannabis-infused almond milk in these pancakes, inspired by Grace Gutierrez’s favorite breakfast muffin. If you can, make the cannabis-infused almond milk the night before. It has to simmer for 45 minutes and come to room temperature before you can use it in the pancake batter — and that’s no fun when people are waiting for pancakes. Gutierrez recommends using at least a gram of finely ground, cured cannabis flowers, preferably a sweet sativa such as OG Kush, Pineapple Express, or Maui Waui, for the almond milk. You can make pancakes larger or smaller to control dosage.