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- Whisk together wet ingredients: eggs, almond milk, honey, vanilla extract, lemon zest and juice in a large bowl.
- Then, while continuously whisking, add coconut flour, tapioca flour, baking powder and baking soda and a pinch of salt to the large bowl. Whisk until batter is well combined then add poppyseeds and fold in.
- Grease a large griddle pan and place over medium heat. Once pan is hot, use a large ladle or iice cream scoop to pour each pancakes. The batter should make 9-12 pancakes, depending how big you make them. Once each pancake begins to bubble, flip to cook on other side. About 2-3 minutes per side.
- Top with maple syrup then eat up pumpkin!