Lemon Poppy Seed Pancakes with Almond Flour
Lemon poppy seed pancakes that are low-carb, gluten free, high protein, and healthy all by using almond flour! All that and they're still delicious!
Start heating frying pan or griddle over medium heat.
Stir almond meal, tapioca flour, baking powder, salt, and poppy seeds, together in a medium sized bowl.
Add eggs, almond milk, maple syrup, vanilla extract, lemon juice, and lemon zest and stir a few times to mix.
And coconut oil and whisk until just mixed and most lumps are dissolved.
Melt additional coconut oil on preheated pan or griddle over medium heat and spread out using a spatula.
Ladle a half filled ¼ cup scoop of batter onto the griddle and repeat to form multiple pancakes. Let cook until bubbles form.*
Carefully flip each pancake using a thin, long spatula or flipper. Let cook 1 more minute on other side or until lightly browned before removing from heat. Set aside and continue cooking remaining pancakes (can keep warm while rest of pancakes cook in oven preheated to 200° F (94° C).
Serve with maple syrup while still warm.
*If you're not sure if the temperature is right, make a mini test pancake. Just spoon or pour a small amount of batter onto the pan and if it browns too quickly, it is too hot and you will need to turn down the heat. If it takes over 3 minutes for bubbles to form and the pancake to be ready to flip, it is not hot enough.
Calories: 344kcal | Carbohydrates: 18g | Protein: 12g | Fat: 26g | Saturated Fat: 3g | Cholesterol: 81mg | Sodium: 327mg | Potassium: 212mg | Fiber: 5g | Sugar: 4g | Vitamin A: 120IU | Vitamin C: 3.1mg | Calcium: 274mg | Iron: 2.5mg