Lemon Poppy Seed Coconut Flour Pancakes
Bright and zesty, these Lemon Poppy Seed Coconut Flour Pancakes are gluten-free and delicious!
Servings: 4 servings
Ingredients
- 4 ea Eggs
- 1 cup Unsweetened almond milk
- 1 teaspoon Pure vanilla extract
- 2 tablespoons Pure maple syrup or honey
- 1 tablespoon Lemon juice
- 1 ea Zest of one lemon
- ¾ cup Coconut flour
- 2 teaspoons Baking powder
- ¼ teaspoon Sea salt
- 1 tablespoon Poppy seeds
Instructions
- In a large mixing bowl, whisk the 4 eggs until well beaten. Add the 1 cup of unsweetened almond milk, 1 teaspoon of pure vanilla extract, 2 tablespoons of pure maple syrup or honey, 1 tablespoon of lemon juice, and the zest of one lemon. Whisk until smooth.
- In a separate bowl, combine ¾ cup of coconut flour, 2 teaspoons of baking powder, ¼ teaspoon of sea salt, and 1 tablespoon of poppy seeds. Mix well.
- Gradually add the dry mixture to the wet mixture, stirring gently until just combined. Let the batter sit for about 5 minutes.
- Preheat your non-stick skillet or griddle over medium heat, lightly greasing if desired.
- Pour about ¼ 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 an additional 1-2 minutes until golden brown.
- Serve warm, topped with your favorite fruits, syrup, or yogurt.
Equipment
- Mixing Bowls
- Whisk
- Measuring cups and spoons
- Non-stick skillet or griddle
- Spatula
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Freeze pancakes in a single layer, then transfer to a bag for up to 3 months.
- Reheat in a toaster or skillet for a quick breakfast.