Lemon Poppyseed Pancakes Recipe
by Analiese Trimber
- Pan or griddle
- 1 ¾ cup Coconut milk
- 1 ¾ tbsp Lemon juice
- 1 ½ cups Cassava flour
- 1 tbsp Baking powder
- ½ tsp Salt
- 5 tsp Poppyseeds
- 2 Eggs
- 2 tbsp Coconut oil
- 2 tbsp Maple syrup
- 1 tbsp Lemon zest
- 1Combine lemon juice and coconut milk.·Let sit for 5 minutes.
- 2In a large bowl, combine cassava flour, baking powder, salt, and poppyseeds.
- 3In a separate bowl, combine eggs, coconut oil, maple syrup, lemon zest, and coconut milk/lemon juice mixture.·Add to dry ingredients and stir again to combine.
- 4Heat a greased pan or griddle. Once hot, scoop ¼ cup of pancake batter onto griddle. Let cook for about 1-2 minutes, or until you can see bubbles forming and bottom is golden brown.·Flip pancake and cook for another 1-2 minutes.
Lemon Poppyseed Cake in Pancake Form!
Lemon poppyseed cakes are one of those old-timey desserts that take an honest inspiration from nostalgic ingredients and simpler times in the kitchen. But over the years, this dessert seems to have become a competition between recipes to see who can pump their cake with the most butter and sugar. That ends today with these paleo lemon poppyseed pancakes.
For this paleo recipe, I decided to use cassava flour, which is lower in fat than nut-based flours. I also used coconut oil, which gives these ‘cakes a buttery flavor without the dairy. These choices make the pancakes light and fluffy, perfect for topping with some dairy-free yogurt, a little extra lemon zest, and some maple syrup. Feel free to freeze these babies and put them in the toaster when you want to devour!