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Lemon Poppyseed Pancakes

Delicious zesty lemonade poppy seed pancakes are the perfect sweet treat for mom this Mother's Day.
Course Breakfast
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings 2 servings
Calories

Ingredients

  • 2 O Organics® eggs
  • 1/4 cup unsweetened coconut milk
  • 1 Tbs O Organics honey
  • 1 pinch kosher salt
  • 1 cup almond flour plus 2 Tbs
  • 1/2 tsp baking soda
  • 1 tsp lemon juice
  • 1 1/2 tsp lemon zest
  • 1/2 tsp poppy seeds
  • non-stick cooking spray
  • Lemonade Syrup:
  • 1/4 cup O Organics honey
  • 2 Tbs fresh lemon juice
  • 1 1/2 tsp lemon zest

Instructions

  • In a medium bowl, beat eggs with a fork for 1 minute. Whisk in coconut milk, honey and a pinch of salt.
  • Sprinkle almond flour and baking soda on top of wet ingredients, folding in. Then, stir in lemon juice, lemon zest and poppy seeds.
  • Heat a pancake griddle to medium heat and spray lightly with non-stick cooking spray. Scoop batter, 2 tablespoons at a time, onto griddle. Cook until the edges are dry on the uncooked side (about 3-5 minutes). Flip and cook the other side. Repeat with the remaining batter to make pancakes.
  • For syrup: warm honey in a small glass jar, add in lemon zest and juice, then shake or whisk syrup ingredients together.
  • Serve pancakes in a stack with Lemonade Syrup poured over, or on the side. Enjoy!

Notes

Pro Tips: - Syrup may be made ahead of time, refrigerated and warmed when ready to serve with pancakes - Syrup recipe may also be doubled - Pancakes can be frozen for future use. Completely cool after cooking, then place in a zip-top bag and freeze. Use within 3 months.

Nutrition

Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg