Ingredients
Directions
1. In a medium bowl, beat eggs with a fork for 1 minute. Whisk in coconut milk, honey and a pinch of salt.2. Sprinkle almond flour and baking soda on top of wet ingredients, folding in. Then, stir in lemon juice, lemon zest and poppy seeds.
3. 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.
4. For syrup: warm honey in a small glass jar, add in lemon zest and juice, then shake or whisk syrup ingredients together.
5. Serve pancakes in a stack with Lemonade Syrup poured over, or on the side. Enjoy!
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 Facts
Calories 288, Total Fat 17g, Saturated Fat 2g, Trans Fat 0g, Cholesterol 93mg, Sodium 214mg, Potassium 84mg, Total Carbohydrate 30g, Dietary Fiber 3g, Sugars 24g, Protein 9g, Vitamin A 3%, Vitamin C 21%, Calcium 11%, Iron 10%