| Nutrition Facts | |
|---|---|
| Servings 4.0 | |
| Amount Per Serving 3 Pancakes | |
| Calories 242 | |
| % Daily Value * | |
| Total Fat 13 g | 20 % |
| Saturated Fat 2 g | 10 % |
| Monounsaturated Fat 8 g | |
| Polyunsaturated Fat 2 g | |
| Trans Fat 0 g | |
| Cholesterol 47 mg | 16 % |
| Sodium 230 mg | 10 % |
| Potassium 57 mg | 2 % |
| Total Carbohydrate 28 g | 9 % |
| Dietary Fiber 3 g | 11 % |
| Sugars 1 g | |
| Protein 2 g | 4 % |
| Vitamin A | 4 % |
| Vitamin C | 16 % |
| Calcium | 15 % |
| Iron | 3 % |
| * 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. | |
Gluten-Free Lemon Poppyseed Pancakes
Gluten-Free Lemon Poppyseed Pancakes Recipe paleo, dairy-free, and vegan-friendly. A fluffy, light, and citrus flavored breakfast favorite.
Servings 4 Servings
Calories 242kcal
Equipment
Ingredients
- 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
- 1/3 cup monk fruit sweetener
- 1 zest of one lemon
oil to cook pancakes
Instructions
- First, combine together cassava flour, baking powder, baking soda, and poppy seeds.1 cup cassava flour, 1 1/2 tsp baking powder, 1/2 tsp baking soda, 1 tbsp poppy seeds
- Second, combine sugar and lemon zest.1/3 cup monk fruit sweetener, 1 zest of one lemon
- Next, let the sugar and lemon zest sit.
- Combine the thick coconut milk with about 2 tablespoons of coconut water until you get a thick substance.1/3 cup thick part of a can of unsweetened coconut milk
- Add lemon juice, egg, and almond milk to the coconut milk mixture and oil.2/3 cup almond milk, 1/3 + 2 cup + tsps freshly squeezed lemon juice, 3 tsp avocado oil, 1 whole egg
- Let this sit for 10 minutes to create a buttermilk of sorts.
- Finally, blend half of the dry with the wet.
- 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 per side.
- Remove from the frying pan and serve.
Notes
Nutrition
Serving: 4servings | Calories: 242kcal | Carbohydrates: 28g | Protein: 2g