Gluten Free Lemon Poppy Seed Pancakes
Servings: 8 pancakes
Ingredients
- 1 1/4 c oat flour regular or gluten free, you can make this by blending about 1 1/2 c oats
- 3/4 c unsweetened almond milk or milk of choice
- 2 eggs
- Juice of 1 lemon
- Zest of 1 lemon
- 1 T poppy seeds
- 1 T pure maple syrup or honey or sweetener of choice
- 1 T coconut oil melted
- 1 tsp baking powder
- 1/4 tsp sea salt
Instructions
- In a medium bowl, whisk eggs.
- Add milk, oil, and sweetener, lemon juice and zest and whisk.
- Mix dry ingredients in a separate bowl and then slowly add to wet ingredients and stir.
- Pour batter into desired pancake size on medium heat griddle.
- Heat until edges are bubbled and flip. Cook until golden brown.
- Serve immediately and enjoy!
Notes
For best results, allow batter to sit for about 10 minutes.