Lemon Poppy Seed Pancakes with Almond Flour

These lemon poppy seed pancakes fit the bill on every level, tasting decadent like a treat, yet they’re loaded with all kinds of good stuff.

INGREDIENTS:

MAPLE SYRUP

EGGS

TAPIOCA FLOUR

SALT

ALMOND FLOUR

BAKING POWDER

Step-by-step instructions!

Follow our easy instructions for success!

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Stir almond meal, tapioca flour, baking powder, salt, and poppy seeds, together in a medium sized bowl.

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Add eggs, almond milk, maple syrup, vanilla extract, lemon juice, and lemon zest and stir a few times to mix.

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Add coconut oil and whisk until just mixed and most lumps are dissolved.

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Melt additional coconut oil on preheated pan or griddle over medium. Ladle a half filled cup scoop of batter onto the griddle.

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Carefully flip each pancake. Let cook 1 more minute on other side or until lightly browned before removing from heat.

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