Ingredients
Equipment
Method
Directions
- Start by cracking the 4 eggs into a large mixing bowl. Whisk them until they are well-beaten. Add in the 1 cup of unsweetened almond milk, 1 teaspoon of pure vanilla extract, 2 tablespoons of pure maple syrup or honey, 1 tablespoon of lemon juice, and the zest of one lemon. Mix everything together until you have a smooth and consistent wet mixture.
- In a separate bowl, whisk together the 1 cup of coconut flour, 2 teaspoons of baking powder, 1/4 teaspoon of sea salt, and 1 tablespoon of poppy seeds. Ensure there are no lumps and that the baking powder is evenly distributed.
- Gradually add the dry mixture into the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can lead to dense pancakes.
- Place your non-stick skillet or griddle over medium heat. Allow it to warm up for a few minutes. You can test if it's ready by splashing a few drops of water on the surface; if they sizzle and evaporate quickly, your skillet is hot enough.
- Spoon about 1/4 cup of batter onto the hot skillet for each pancake. Cook for about 3-4 minutes, or until bubbles form on the surface and the edges look set. Carefully flip the pancakes and cook for an additional 2-3 minutes, until golden brown.
- Once cooked, transfer the pancakes to a plate. Serve them warm with your favorite toppings, such as additional maple syrup, fresh berries, or a dollop of yogurt.
Notes
- Make sure to measure your coconut flour carefully; it is very absorbent and can lead to dry pancakes if used too much.
- Let the batter sit for a few minutes before cooking to allow the coconut flour to absorb the liquid.
- For extra lemon flavor, you can increase the lemon zest or juice according to your taste preferences.
- If your pancakes are browning too quickly, reduce the heat slightly to allow them to cook through without burning.