Description
Lemon Poppy Seed Almond Flour Pancakes are a delightful treat that combines the zesty flavor of lemon with the crunch of poppy seeds, all while being gluten-free and delicious.
Ingredients
Scale
- 1 cup almond flour
- 2 tablespoons poppy seeds
- 2 tablespoons coconut sugar (or granulated sugar)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3 large eggs
- 1/4 cup unsweetened almond milk (or milk of choice)
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- Butter or oil for cooking
Instructions
- In a mixing bowl, combine almond flour, poppy seeds, coconut sugar, baking powder, and salt. Whisk until well combined.
- In another bowl, beat the eggs, then add almond milk, lemon juice, lemon zest, and vanilla extract. Mix until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Let the batter sit for 5 minutes to thicken.
- Heat a non-stick skillet or griddle over medium heat and add a small amount of butter or oil.
- Pour 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for another 2-3 minutes until golden brown.
- Repeat with the remaining batter, adding more butter or oil as needed.
- Serve warm with maple syrup, fresh berries, or a dusting of powdered sugar.
Notes
- For a dairy-free option, use almond milk or coconut milk.
- Add blueberries or chocolate chips to the batter for a fun twist.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 180
- Sugar: 5g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 1g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 180mg