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Lemon Poppyseed Pancakes

These pancakes are light and fluffy and full of lemon flavor. Top them off with some maple syrup for a fun morning breakfast
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Breakfast
Cuisine: American

Ingredients

  • 3 eggs
  • ¼ cup ghee or coconut oil, melted
  • ¾ cup nut milk
  • 3 tbsp maple syrup
  • ½ cup +1 tbsp coconut flour
  • ¾ cup tapioca starch
  • 2 lemons, zested
  • 1 ½ tsp baking powder
  • 1 tbsp poppyseeds
  • 1 tsp vanilla extract
  • Oil for cooking the pancakes

Instructions

  • In a medium sized saute pan or skillet, add a small amount of oil such as ghee or avocado oil and allow to slowly warm
  • Meanwhile, in a medium sized bowl, add the coconut flour, tapioca starch, baking powder, and poppyseeds and stir
  • In another bowl, add the eggs, maple syrup, nut milk, lemon zest, vanilla extract and stir to combine
  • Pour the wet ingredients into the dry ingredients and mix well. Add the melted ghee and stir again
  • With a ⅓ cup measuring cup, scoop some of the pancake batter into the hot pan and spread out slightly forming a pancake. Repeat with the batter until all of the batter is used and pancakes are made
  • Top with your favorite toppings and enjoy!