Lemon Poppyseed Pancakes

Your favorite muffin flavor in a paleo-friendly pancake.
5 minutes
10 minutes
Show nutritional information
This is our estimate based on online research.
Fat:7 g
Carbohydrates:3 g
Protein:2 g
Calculated per serving.

Serves: 10

Serves: 10decrease servingsincrease servings



Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. In a small bowl, mix together lemon zest and coconut sugar.
  2. In a medium bowl, mix together the almond flour, baking soda & salt. Next stir in lemon sugar.
  3. Blend together the eggs, coconut milk, lemon juice and vanilla.
  4. Add the liquid ingredients to the dry. Add in poppy seeds and mix well.
  5. Pre-heat your griddle over medium heat. You want to make sure the pan is not too hot, or it will burn the pancakes.
  6. Add 2-3 tablespoons of batter to the pan. I like making mini-pancakes, but you can easily create larger ones!
  7. Cook pancakes until bubbles start to form and pop on the edges working their way into the middle.
  8. Using a flexible spatula, flip pancakes and cook for another 3 minutes.
  9. Makes about 10 miniature pancakes. Serve with grass-fed butter and a drizzle of honey.

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  1. Timberrr
    February 28, 2015

    The serving size for this recipe has to be off. It looks like it should be 1 serving, not 10. I’ll be doubling it for tomorrow’s breakfast and hoping for the best.

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