Low Carb Lemon Almond Poppy Seed Pancakes
Print recipe| Serving Size 1 pancake | |||
| Per Serving | |||
|---|---|---|---|
| Calories | 97 kcal | ||
| Protein | 3g | ||
| Total Carbohydrate | 2g | ||
| Total Fat | 8g | ||
| Fibre | 1g | ||
Ingredients
- 1/4 cup coconut flour
- 1/2 teaspoon baking powder
- 1 pinch salt
- 1 tablespoon lemon zest
- 3 Large whole eggs
- 3/4 cups milk of choice
- 1/2 teaspoon almond extract
- 3 tablespoons melted butter or ghee
- 3 tablespoons coconut cream or heavy cream
- 1 tablespoon lemon juice
Directions
| Step 1 | |
| Add all ingredients (except poppy seeds) to a large bowl or stand mixer. Whisk ingredients until smooth. Let stand 1-2 minutes while you preheat your pan. | |
| Step 2 | |
| Coat pan with butter, coconut oil, ghee, or non stick spray. Pour and divide batter into 3"-4" pancakes. Cook for 1-2 per side until golden brown. | |
| Step 3 | |
| Top with syrup, coconut butter, or topping of choice. | |