Lemon Poppyseed Pancakes

Name: Lemon Poppyseed Pancakes
Prep time: 10 min
Cook time: 8 min
Total time: 10 min
Yield: 10
Ingredients: milk; whole milk ricotta; eggs; lemon zest; lemon juice; coconut sugar; vanilla extract; almond flour; oat flour; baking powder; sea salt; poppyseeds

10 mins prepServes 10

These gluten-free lemon poppyseed ricotta pancakes are higher in protein, fiber, and healthy fats than traditional pancakes. They offer a light and fresh flavor, perfect for spring mornings. Each batch yields 9-11 pancakes, making them a delightful breakfast option!

10 servings

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Instructions

1: Whisk together all wet ingredients until smooth.

2: Mix in the dry ingredients and fold in the poppyseeds.

3: Allow batter to sit while heating your pan with butter or coconut oil over medium heat.

4: Pour out about 1/4 cup of batter for each pancake.

5: Cook until edges begin to dry and the bottom is browned, about 3-4 minutes.

6: Flip and cook for another 1-2 minutes, or until cooked through.

7: Serve with blueberries and maple syrup.

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Lemon Poppyseed Pancakes

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