Gluten-Free Lemon Poppyseed Pancakes
Gluten-Free Lemon Poppyseed Pancakes Recipe is lightly sweet and tart. Paleo and vegan-friendly. Mildly cItrus flavored as well as lite and fluffy.
Prep Time6 mins
Cook Time16 mins
Total Time22 mins
Servings: 4 Servings
- 1 cup cassava flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tbsp poppy seeds
- 1/3 cup thick part of a can of unsweetened coconut milk full fat Plus two tablespoons of liquid water from the can
- 2/3 cup almond milk
- 1/3 + 2 cup + tsps freshly squeezed lemon juice
- 1 whole egg
- 3 tsp avocado oil
- 1 zest of one lemon
First, combine together cassava flour, baking powder, baking soda, and poppy seeds.
Second, combine sugar and lemon zest.
Next, let sit.
Combine some of the thick coconut milk with about 2 tablespoons of coconut water until you get a thick substance.
Add lemon juice, egg, and almond milk to the coconut milk mixture and oil.
Finally, place the coconut mixture into a blender add 1/2 the cassava flour mixture.
Blend and add the other half. Heat up a frying pan with 2 teaspoons or so of avocado oil.
Lastly, pour out some batter to make three small pancakes.
Flip when you see small holes being made in the pancake batter.
Fry 2 – 3 minutes.
Remove from the frying pan and serve. Serves 4
|Amount Per Serving 3 Pancakes
|% Daily Value *
|Total Fat 13 g
|Saturated Fat 2 g
|Monounsaturated Fat 8 g
|Polyunsaturated Fat 2 g
|Trans Fat 0 g
|Cholesterol 47 mg
|Sodium 230 mg
|Potassium 57 mg
|Total Carbohydrate 28 g
|Dietary Fiber 3 g
|Sugars 1 g
|Protein 2 g
|* The Percent Daily Values are based on a 2,000 calorie diet so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.