Lemon and Poppy Seed Pancakes
  • ¼ cup flax meal (33 g)
  • 1½ cup oat flour (140 g)
  • 3 tablespoons coconut sugar (40 g)
  • 2 teaspoons baking powder (7 g)
  • ¼ teaspoon salt
  • 1½ cup almond milk (355 ml)
  • zest and juice of 1 lemon
  • 2 tablespoons poppy seeds (21 g)
  1. I really like making these in my blender or food processor, especially because I often make my own flax meal and oat flour. If you're making your own, you will first have to put your whole flax seeds and rolled oats in your blender or food processor and blend until they are finely ground. If you want your pancakes to be super smooth, you could even sieve them at this point.
  2. Then, at the coconut sugar, baking powder and salt and whiz until it is evenly distributed.
  3. Add the almond milk and the zest and juice of the lemon. Blend until a nice batter has formed. It shouldn't be too thick but not very thin either.
  4. Lastly, stir in the poppy seeds.
  5. Bake the pancakes on medium high heat in a non-stick pan. If necessary, you can bake them in a little coconut oil, but if you have a good quality pan that shouldn't be necessary.
Nutrition Information
Serving size: 1 pancake Calories: 92 kcal Fat: 3.2 g Trans fat: 0 g Carbohydrates: 14.6 g Sugar: 4.1 g Fiber: 2.7 g Protein: 2.9 g Cholesterol: 0 mg
Recipe by That Healthy Kitchen at https://thathealthykitchen.com/lemon-pancakes/