Healthy Raspberry Lemon Poppy Seed Pancakes

In a small bowl or cup combine the almond milk with the apple cider vinegar and set aside.

In a large mixing bowl, combine the flour, baking powder, soda and salt. Add the almond milk mixture, oil, honey, vanilla, applesauce, lemon juice and zest and poppy seeds to the dry ingredients and carefully mix. Be careful to not over mix. Gently fold in the washed raspberries.

Pour about 1/4 cup of batter for each pancake onto a non-stick griddle medium high heat. Cook on both sides until golden brown. Serve dusted with xylitol, drizzles of maple syrup or honey or even homemade jam.

Makes 7-9 medium-sized pancakes.