Lemon Poppyseed Pancakes (Paleo, Gluten-free)
Light and fluffy, with hints of lemon and poppy seed crunch. These taste like lemon poppy seed muffins in Paleo pancake form. Naturally gluten-free and grain-free.
Servings: 5 pancakes
Ingredients
- 1/3 cup mashed banana (this was 1 small banana for me)
- 2 eggs
- 1/2 Tbs maple syrup
- 3 Tbs lemon juice
- 1 tsp lemon zest
- 1/2 tsp baking soda
- 1/4 cup almond flour
- 1/4 cup tapioca flour
- 1/4 cup coconut flour
- 2 Tbs poppy seeds
- 1/4 cup almond milk
Instructions
- In a large bowl, mix the mashed banana, eggs, maple syrup, lemon juice, and lemon zest together with a whisk or fork until very well mixed.
- In another bowl, mix together the baking soda, almond flour, tapioca flour, coconut flour, and poppy seeds.
- Pour the bowl of dry ingredients into the wet ingredients and mix. Add 1/4 cup of almond milk to the batter and mix. Let the batter sit for a few minutes.
- Then, heat some oil in a large pan over medium heat. I found a little bit higher than medium heat to be best, but not medium-high, though this will depend on your stove. Put 2 Tbs sized spoonfuls of the batter onto the pan. Cook for about 2 minutes per side, flip, and cook for another minute or so.
- (note: cooking time may vary depending on your stovetop)
- Yields 5 pancakes, this could serve 1-2 people.
Nutrition
Calories: 144kcal | Carbohydrates: 16g | Protein: 5g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 65mg | Sodium: 165mg | Potassium: 119mg | Fiber: 4g | Sugar: 4g | Vitamin A: 105IU | Vitamin C: 5mg | Calcium: 92mg | Iron: 1mg