Lemon Poppyseed Pancakes
- 3 eggs, whisked
- 3/4 cup almond milk (carton, unsweetened)
- 2 tablespoons raw honey
- 1 teaspoon vanilla extract
- zest of 1 lemon
- juice of 1 lemon
- ½ cup coconut flour
- ½ cup tapioca flour or arrowroot flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- pinch of salt
- 2–3 tablespoons poppyseeds
- coconut oil or ghee, for greasing pan
- 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!