Saturday, February 7, 2015

Lemon Poppyseed Pancakes - Gluten Free, Sugar Free and Dairy Free

Do you like lemon poppyseed muffins? Do you like pancakes? Does eating gluten, sugar and dairy make you feel crummy? Well then, these pancakes are for you! They are scrumpdidiliumcious and perfect for a Saturday morning brunch!


-1/2 cup almond flour
-1/2 cup coconut flour
-3 tblsp powder stevia
-1 tblsp baking powder
-1 tsp salt
-1 tbsp poppyseeds
-4 eggs
-1 1/4 cups almond milk
-2 tbsp melted coconut oil
-1 tsp vanilla
-1 tbsp lemon extract (I was out of lemon juice)
-1/2 tbsp lemon zest (I used dry lemon peel)

Even  people without
dietary limitations like them!
A lot. He had 7.
Combine the dry ingredients of almond flour, coconut flour, stevia, baking powder, salt and poppy seeds in a bowl. Add eggs, almond milk, coconut oil, vanilla, lemon extract and zest. I let the batter rest for about ten minutes before cooking the pancakes on the skillet. Make sure that your pan is oiled well and give yourself a bit of time to cook these. Careful flipping these guys! Recipe yields approximately 12 pancakes 4 inches in diameter. Serve them up with ghee butter or coconut oil and dust with stevia.

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