Lemon Poppy Seed Pancakes are a bright and textured delight

Pancakes are often considered a spurge that veers away from healthy breakfast goals — a reputation that isn’t entirely unwarranted. Since many batters are made primarily with white flour, sugar and butter, they’re literally a type of cake cooked in a pan — fine to eat now and then, but not every day. On the flip side, pancakes can also be a tender, fulfilling treat that tracks perfectly with the most nourishing breakfast choices.

Makes 4 servings INGREDIENTS 1 cup whole-wheat pastry flour ½ cup almond flour 1½ teaspoons baking powder ½ teaspoon baking soda 1/8 teaspoon fine salt 3 large eggs 1 cup plain whole-milk or low-fat yogurt ¼ cup whole or reduced-fat milk 2 tablespoons fresh lemon juice 2 tablespoons maple syrup, plus more for optional serving 1 tablespoon neutral oil, such as avocado oil or canola, plus more for the pan 1 tablespoon finely grated lemon zest 1 teaspoon vanilla extract 1...

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