Lemon Poppy Seed Pancakes

(Ilana Pulda)

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.

Cook Time:

Prep Time:

Total Time:

Servings: 4

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:

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

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

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

Heat a skillet or non-stick pan over medium heat

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

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

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

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