Lemon-Poppy Seed Pancakes (Gluten Free)

3 large Eggs (separated)
4 tbsp Buttermilk
1 tbsp Lemon Juice
1 tbsp freshly grated Lemon Peel
2 tsp Poppy Seeds
1/4 tsp Stevia (optional)
1 1/2 cups blanched almond flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 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.