Description
Lemon Poppy Seed Pancakes made with coconut flour for a flavorful gluten free healthy breakfast!
Ingredients
- 4 whole Eggs
- 1 cup Almond Milk
- 1 teaspoon Vanilla Extract
- 2 Tablespoons Agave Nectar (or Sweetener Of Choice)
- 1 whole Lemon (zest Plus 1 Tablespoon Of Lemon Juice)
- ½ cups Coconut Flour
- 2 teaspoons Baking Powder
- ½ teaspoons Salt
- 1 Tablespoon Poppy Seeds
- Butter Or Oil, For Greasing Your Griddle
Preparation
In a mixing bowl, whisk together the eggs, milk, vanilla extract, agave and lemon juice.
Add the lemon zest, coconut flour, baking powder, salt and poppy seeds and mix until completely smooth. There may be pesky hunks of coconut flour but just smash them down and mix them in.
Allow batter to sit for at least 10 minutes. Don’t skip this step.
Heat a large skillet to medium-low and add just enough oil and/or butter to coat the surface (about 1 tablespoon).
Measure out 1/8 cup of coconut pancake batter and pour into the heated skillet. You may be able to fit more than one into your skillet but make sure to give the pancakes plenty of space (I only do 2 at a time on a 10” skillet).
Cook for like a billion years. Just kidding. Cook for about 6 to 8 minutes on one side (seriously) until the pancake is set up enough to flip. Then flip. Cook 1 to 2 minutes on the other side. Remove cooked pancakes to a plate and repeat for the remaining batter.
Serve with agave, honey, butter, and/or powdered sugar.
