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Lemon Poppy Seed Pancakes

Lemon Poppy Seed Pancakes
4 from 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
servings
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)
Directions
  1. Mix the dry ingredients in a small bowl and set aside.
  2. 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.
  3. 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.
  4. OPTIONAL: Sprinkle a little extra zest on the top of the stack before adding pure maple syrup
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