I am not exaggerating when I say I used to run from lemon baked goods.  Now here I am eating it for breakfast like some kind of lemon crazed lunatic.  I just had to try these lemon poppy seed pancakes. There is something about these two irresistible flavors. 

Ingredients

• 1 1/2 Cup almond meal/flour
• 1 1/2 Cup gluten free all purpose flour OR all purpose flour OR whole wheat flour
• 2 Teaspoon baking powder
• 1 Teaspoon baking soda
• 1/2 Teaspoon salt
• 3 Tablespoon poppy seeds
• 1 egg
• 1/2 Cup milk (dairy or otherwise)
• 1/2 Cup sugar
• 1 Cup Greek yoghurt
• 3 lemons zested and juiced

Preparation

Step 1:

Mix the dry ingredients (the first six) make sure to break up the chunks of almond flour especially if it's coarse

Step 2:

In a separate bowl, beat the egg and add the other wet ingredients to it. Mix together

Step 3:

Pour the wet mixture into the dry and mix together with a whisk until combined

Step 4:

Heat a skillet or non-stick pan over medium heat

Step 5:

Add canola oil, butter or coconut oil until it's heated but not burning

Step 6:

Using a 1/3 cup scoop, drop circles of batter on to the hot pan

Step 7:

Flip when the first side is completely set(about 2 minutes)

Step 8:

Remove from pan when they are cooked through, it should take somewhere around 4-5 minutes