Paleo Lemon Poppy Seed Pancakes

Name: Paleo Lemon Poppy Seed Pancakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 10 pancakes
Ingredients: 3/4 cup unsweetened almond milk; 2 large eggs; 1 tablespoon pure maple syrup; 1 teaspoon pure vanilla extract; 2 cups finely ground almond flour; 3 tablespoons tapioca flour; 1 teaspoon baking powder; 1 tablespoon lemon zest; 1 tablespoon poppy seeds; 1 pinch sea salt; 1 large ripe banana; 1/3 cup blueberries; 2 teaspoons hemp seeds; pure maple syrup

User Reviews

5.0

3 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings
10 pancakes
Calories
157 kcal
Course
Breakfast
Cuisine
American

Paleo Lemon Poppy Seed Pancakes

Tyler Espinosa

Report

Zesty poppy seed pancakes are sure to put a smile on your face!

Share:

I Made This!

Be the first!

Print

Be the first!

Save this

Be the first!

Ingredients

Servings

3/4 cup unsweetened almond milk see note*
2 large eggs
1 tablespoon pure maple syrup
1 teaspoon pure vanilla extract
2 cups finely ground almond flour
3 tablespoons tapioca flour
1 teaspoon baking powder
1 tablespoon lemon zest
1 tablespoon poppy seeds
1 pinch sea salt

For Serving:

1 large ripe banana sliced
1/3 cup blueberries
2 teaspoons hemp seeds optional
pure maple syrup

Add to Shopping List

Instructions

Add all ingredients for the pancakes to a blender in the order in which they appear on the ingredients list. Blend just until combined
Heat a large non-stick skillet over medium heat and add enough coconut oil, avocado oil, or olive oil to generously coat the surface (1 to 2 tablespoons).
Once the skillet it all the way hot, measure 1/4 cup of pancake batter and pour onto the hot skillet. Cook until the sides begin to set up, about 2 to 3 minutes. Carefully flip and cook another 1 to 3 minutes, or until pancakes are cooked through. Repeat for remaining batter.
Serve pancakes with sliced banana, blueberries, pure maple syrup, and hemp seeds (or your choice of pancake toppings).