Servings: 10 pancakes
Paleo Lemon Poppy Seed Pancakes
Zesty poppy seed pancakes are sure to put a smile on your face!
Ingredients
- 3/4 cup unsweetened almond milk see note*
- 2 large eggs
- 1 tablespoon pure maple syrup
- 1 teaspoon pure vanilla extract
- 2 cups finely ground almond flour
- 3 tablespoons tapioca flour
- 1 teaspoon baking powder
- 1 tablespoon lemon zest
- 1 tablespoon poppy seeds
- 1 pinch sea salt
For Serving:
- 1 large ripe banana sliced
- 1/3 cup blueberries
- 2 teaspoons hemp seeds optional
- pure maple syrup
Instructions
- Add all ingredients for the pancakes to a blender in the order in which they appear on the ingredients list. Blend just until combined
- Heat a large non-stick skillet over medium heat and add enough coconut oil, avocado oil, or olive oil to generously coat the surface (1 to 2 tablespoons).
- Once the skillet it all the way hot, measure 1/4 cup of pancake batter and pour onto the hot skillet. Cook until the sides begin to set up, about 2 to 3 minutes. Carefully flip and cook another 1 to 3 minutes, or until pancakes are cooked through. Repeat for remaining batter.
- Serve pancakes with sliced banana, blueberries, pure maple syrup, and hemp seeds (or your choice of pancake toppings).
Notes
*Use any unsweetened non-dairy milk. Canned coconut milk works great here!
Nutrition
Serving: 1Pancake, Calories: 157kcal, Carbohydrates: 8g, Protein: 6g, Fat: 12g, Fiber: 3g, Sugar: 3g