Lemon Poppy Seed Pancakes
Lemon poppy seed pancakes are made with wholesome ingredients, they have a bright taste of lemon and a slight crunch of poppy seeds!
Ingredients
- 1 cup rice flour
- 2 tbsp poppy seeds
- 2 tsp baking powder
- ΒΌ tsp salt
- 1 cup unsweetened almond milk
- 1 large egg
- 2 tbsp maple syrup or honey
- 2 tbsp lemon juice
- 1 tsp lemon zest
- 1 tsp vanilla extract
- 2 tbsp coconut oil, melted
Instructions
- In a large mixing bowl, whisk together the rice flour, poppy seeds, baking powder, and salt. In a separate bowl, whisk together the almond milk, egg, maple syrup or honey, lemon juice, lemon zest, vanilla extract, and coconut oil. Pour the wet ingredients into the dry ingredients and whisk until well combined and no lumps remain.
- Let the batter sit for 5-10 minutes to thicken up.
- Heat a nonstick skillet or griddle over medium heat. Once hot, lightly grease with coconut oil or cooking spray.
- Pour 1/4 cup of the batter onto the skillet for each pancake. Cook for 2-3 minutes on one side, until bubbles start to form on the surface of the pancake and the edges look set.
- Flip the pancake and cook for another 1-2 minutes on the other side, until lightly browned. Repeat with the remaining batter, adding more coconut oil or cooking spray to the skillet as needed.Serve with your favorite toppings and enjoy!