Description
Light and fluffy pancakes made with almond flour and bursting with lemon flavor, topped with poppy seeds.
Ingredients
Scale
- 1 cup almond flour
- 2 tablespoons poppy seeds
- 2 large eggs
- 1/4 cup milk (or almond milk)
- 2 tablespoons honey (or maple syrup)
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- In a bowl, whisk together almond flour, poppy seeds, baking powder, and salt.
- In another bowl, mix eggs, milk, honey, vanilla, lemon zest, and lemon juice.
- Combine the wet and dry ingredients until just mixed.
- Heat a non-stick skillet over medium heat.
- Pour 1/4 cup of batter for each pancake and cook until bubbles form on the surface, then flip and cook until golden brown.
- Serve warm, topped with additional lemon zest or syrup if desired.
Notes
- For a fluffier pancake, let the batter sit for a few minutes before cooking.
- You can replace honey with agave syrup for a vegan option.
- Store leftover pancakes in the fridge for up to 3 days or freeze for later use.
Nutrition
- Serving Size: 2 pancakes
- Calories: 290
- Sugar: 8g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 1g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 186mg