Lemon Poppy Seed Pancakes
These are delicious and go beautifully with many different toppings like honey, blueberries, fresh fruit, or even yogurt.
1-1/2 cup almond flour
2 tablespoons coconut flour
6 eggs
2 tablespoons butter, ghee, or coconut oil
1 lemon, juiced
2 teaspoons poppy seeds (optional)
½ teaspoon sea salt
2 tablespoons honey or 2 tablespoons date paste dates (or 2 packets stevia)
2 tablespoons coconut milk, or as needed to thin
Butter, ghee, or coconut oil for pan
Use a food processor, blender, stand mixer, or whisk to blend the coconut flour into the eggs. Add remaining ingredients and process until well blended. Allow mixture to sit as the pan heats.
Heat a skillet or griddle to medium heat, melt ¼ to ½ teaspoon fat to grease pan per batch. Spoon heaping tablespoons of batter onto hot griddle. Cook on one side for 3-4 minutes or until golden brown, then flip and cook on the next side for 2-3 minutes or again until golden brown.
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These look so delicous. I can’t wait to try them. Thanks for sharing!
I’m just about to start my first jar of Moroccan Preserved Lemons. It will be a while before they are ready to eat, but would it be silly to use them in something cooked like this? It sounds great!
Love your recipes and just downloaded your GAPS intro. info. and am so thankful for it! I was wondering when you are baking with almond flour, do you have to soak it? Or is it unnecessary? Thanks much!