Description
Start your day with a breakfast revolution. Lemon poppy seed almond flour pancakes make mornings both nutritious and tasty. These gluten-free pancakes mix zesty citrus, nutty almond, and soft poppy seed for a better breakfast.
Ingredients
· 1 cup almond flour
· 2 tbsp coconut flour
· 1 tbsp poppy seeds
· 1 tsp baking powder
· ¼ tsp salt
· 2 large eggs
· ¼ cup milk (dairy or non-dairy)
· 2 tbsp honey or maple syrup
· 1 tsp vanilla extract
· Zest of 1 lemon
· 1 tbsp lemon juice
· Butter or oil for cooking
Instructions
- Mix the Dry Ingredients: In a bowl, whisk together almond flour, poppy seeds, baking powder, and salt.
- Prepare the Wet Ingredients: In another bowl, beat the eggs, then mix in milk, maple syrup (or honey), vanilla extract, lemon zest, and lemon juice.
- Combine Both Mixtures: Gradually add the dry ingredients to the wet ingredients, stirring until a smooth batter forms. Let it rest for 5 minutes to thicken.
- Preheat the Pan: Heat a non-stick skillet over medium heat and grease it with butter or coconut oil.
- Cook the Pancakes: Pour about ¼ cup of batter per pancake into the skillet. Cook for 2-3 minutes, or until bubbles form on the surface, then flip and cook for another 2 minutes until golden.
- Serve & Enjoy: Serve warm with maple syrup, fresh berries, or an extra sprinkle of poppy seeds for a perfect finishing touch!
Notes
For extra fluffiness, let the batter rest before cooking. Store leftovers in the fridge for 3 days or freeze for up to a month.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Gluten-Free
Nutrition
- Serving Size: 1 pancake
- Calories: 120
- Sugar: 1g
- Sodium: 100mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg
Keywords: pancakes, almond flour, gluten-free, lemon, poppy seed, keto