Lemon-Poppy Seed Pancakes (Gluten Free)
- Minutes to Prepare:
- Number of Servings: 4
Ingredients
3 large Eggs (separated)4 tbsp Buttermilk1 tbsp Lemon Juice1 tbsp freshly grated Lemon Peel2 tsp Poppy Seeds1/4 tsp Stevia (optional)1 1/2 cups blanched almond flour1/2 tsp baking powder1/4 tsp baking soda1/4 tsp sea salt
In a large bowl, whisk together the egg yolks, buttermilk, lemon juice, lemon peel, poppy seeds and Stevia (if using).
Add the almond flour, baking powder, baking soda and salt and mix until thoroughly combined.
In a small bowl, whisk the egg whites until slightly stiff. Fold into the batter.
Grease a skillet or gridle and heat over medium heat. For each pancake, scoop 2 heaping tablespoons of batter onto the skillet. Cook for 1 minute, or until bubbles from around the edges. Turn and cook for 1 minute, or until underside is lightly browned. Remove to a serving platter. Repeat with the remaining batter, re-greasing the skillet if needed.
Serving Size: Makes 4 servings (3 pancakes per serving)
Number of Servings: 4
Recipe submitted by SparkPeople user ANITAJARVIS.
Add the almond flour, baking powder, baking soda and salt and mix until thoroughly combined.
In a small bowl, whisk the egg whites until slightly stiff. Fold into the batter.
Grease a skillet or gridle and heat over medium heat. For each pancake, scoop 2 heaping tablespoons of batter onto the skillet. Cook for 1 minute, or until bubbles from around the edges. Turn and cook for 1 minute, or until underside is lightly browned. Remove to a serving platter. Repeat with the remaining batter, re-greasing the skillet if needed.
Serving Size: Makes 4 servings (3 pancakes per serving)
Number of Servings: 4
Recipe submitted by SparkPeople user ANITAJARVIS.
Nutritional Info Amount Per Serving
- Calories: 33.7
- Total Fat: 2.0 g
- Cholesterol: 47.5 mg
- Sodium: 323.2 mg
- Total Carbs: 1.7 g
- Dietary Fiber: 0.1 g
- Protein: 2.3 g
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