Lemon Poppy Seed Pancakes

Name: Lemon Poppy Seed Pancakes
Ingredients: 1/2 cup almond flour; 1/3 cup coconut flour; 1/4 cup ground flax; 1 tablespoon poppy seeds; 1/4 teaspoon baking soda; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 2/3 cup coconut milk; 4 pastured whole eggs; 1 tabelspoons maple syrup; 1 teaspoon almond extract; 1 1/2 teaspoom extra virgin coconut oil, melted (plus extra for the pan, or butter/ghee); zest from 1 lemon (about 2 teaspoons); juice from 1 lemon (about 2 tablespoons)

Lauren Gordon|March 15, 2015 9:29 pm EST

4 (1 ratings)

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Zesty and refreshing, these lemon poppy seed pancakes will excite and delight your brunch guests. With creamy coconut milk and healthy almond flour, it’s a dish that tastes indulgent while secretly cutting back on the calories.

Servings

3

Ingredients

1/2 cup almond flour
1/3 cup coconut flour
1/4 cup ground flax
1 tablespoon poppy seeds
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
2/3 cup coconut milk
4 pastured whole eggs
1 tabelspoons maple syrup
1 teaspoon almond extract
1 1/2 teaspoom extra virgin coconut oil, melted (plus extra for the pan, or butter/ghee)
zest from 1 lemon (about 2 teaspoons)
juice from 1 lemon (about 2 tablespoons)

Directions

Mix the dry ingredients in a small bowl and set aside.
In a microwave safe bowl, warm 1 1/2 teaspoon of coconut oil in microwave until melted (about 20 seconds). In a large mixing bowl, add all wet ingredients, and then slowly whisk in coconut oil. Once all wet ingredients are mixed, whisk dry into wet.
Heat a skillet on medium heat and add coconut oil or ghee to the pan. Use a spoon to scoop the mix into the pan (about two spoonfuls per cake) and let cook for a few minutes on each side.
OPTIONAL: Sprinkle a little extra zest on the top of the stack before adding pure maple syrup