Imagine soft and fluffy pancakes with the tang of lemon and the nutty flavour of poppy seeds. Our pancakes are made with silky almond milk and comes with our real maple syrup kit which contains no fake maple flavourings or high fructose corn syrup. All of these things make our pancakes a delicious meal for any time.
Our recipe uses amaranth, which is a superfood that was a staple in the diets of the ancient Aztec people. It boast a complete protein profile, which are the nine amino acids that are required for a healthy functional human body. It also contains impressive amounts of fiber and is extremely high in many vitamins and minerals.
To make it even more powerful, we use buckwheat flour instead of wheat flour. Buckwheat is another superfood that has a complete protein profile and loads of health benefits. It’s delicious and it’s also great for those who are gluten intolerant!
Each Lemon Poppy Pancake meal includes Mogo’s 100% Maple Syrup kit!
Mogo recommends a fruit medley or frittatas as great side dishes and compliments to Lemon Poppy Pancakes.
Approximately 25-30 minutes
Tree Nuts – Almonds
100% Lemon Crystals
How to Cook
Our meals are designed to be extremely easy to cook. Follow the directions on this page or from the included recipe card included in your kit, or follow along with the video.
Please note that directions may vary based on your cooking equipment and more water may need to be added and/or cooking times may need to be slightly adjusted. We here at Mogo like induction heating for it’s accuracy and even cooking, but we actually create all our meals on a standard range-top so don’t worry if you are using a standard stove-top because it will work just fine.
Also note that since we don’t use any preservatives, that some of your ingredients may clump in the bags and need a little shake to loosen up. This is natural, so don’t worry!
Fill pot with 3 cups (710ml) of water. Wait until water is boiling, then boil amaranth for 15 minutes
While the amaranth is boiling, stir and mix the almond milk, vinegar and one packet of lemon crystals in a bowl.
In a second bowl, whisk together the flax meal and 1/4 cup (60ml) of water and let stand for ten minutes.
In an third bowl, mix together the buckwheat flour, brown sugar, baking powder, baking soda, himalayan sea salt, poppy seeds, and two remaining packets of lemon crystals.
Pour the almond milk mixture into the buckwheat flour mixture. Whisk until the batter is mostly free of any lumps.
Heat skillet over medium heat and spray with cooking spray or drizzle with oil. Pour 1/4 cup (60ml) of batter per pancake into the skillet and cook until bubbles appear on the surface, then flip the pancakes over with a spatula and repeat.
Follow the instructions of the maple syrup kit and serve pancakes with hot maple syrup and enjoy!
The word “pumpkin” comes from the Greek word “pepon”, meaning “large melon”, and while technically a fruit, they are generally used as vegetables. They can be baked, roasted, steamed or boiled and their seeds, meat and flowers can all be eaten. They are low in calories, fat and sodium, while being high in fiber, vitamins A and B, potassium, protein and iron.
Our cranberry pumpkin risotto is a creamy meal that actually uses Korean rice, which is remarkably similar to the multitude of short-grained Italian rices typically used for the dish. Topped off with walnuts, this meal is sure to please!
Cincinnati spaghetti (also called Cincinnati chili) is an American recipe created in the humble state of Ohio, but it has very international roots. The dish was created by Greek immigrants using traditional flavours from their cuisine, such as clove and cinnamon. Our recipe uses quinoa, which is one of the planet's superfoods. Quinoa is gluten-free, high in protein, low calorie, and is one of the few plant foods that contain all nine essential amino acids that are crucial for human nutrition. It is also high in fiber and contains various beneficial antioxidants.
Tasting nothing like either traditional Italian spaghetti or American chili, Cincinnati spaghetti is a unique and delicious treat.
Authentic corn tortillas, like they should be made. Corn, known as “maize” in Spanish, is a fundamental food in the Mexican culture, dating back to pre-hispanic Mexico. Our tortillas use masa harina, which is made from dried masa, a dough from specially treated corn. Masa harina is how tacos were traditionally made in Mexico. Our tortillas have no fillers, no gluten, just pure masa harina goodness.
Our tacos also use lentils as their base, mixed with what good tacos should have, such as cumin, lime and oregano, and nothing that shouldn’t be there. Put that taco filling into homemade taco shells and prepare for a delicious Mexican fiesta.
To make rolling tortillas easier, we recommend the Authentic Mogo Rolling Pin Add-On!
Silky coconut milk, aromatic curry, zesty lemongrass, chewy vermicelli noodles. These are a few of the ingredients that make up Mogo’s Thai Coconut Curry Soup.
Our authentic recipe will transport you to the beaches of Thailand with a hot bowl of soup in your hand. Our soup is full of essential vitamins, minerals, and antioxidants with a flavour that can’t be beat.
Thai Coconut Curry Soup is gluten free and suitable for any time of the day!
IMPORTANT NOTE: We recently discovered an error in the recipe cards for the Thai Coconut Curry Soup. Until we can resolve the issue, please use the recipe on this webpage when preparing your meal. We apologize for any inconvenience!