Dairy-Free Lemon Poppyseed Pancakes
Winter has ended which means it's time to make all things spring! These dairy-free lemon poppyseed pancakes are the perfect healthy spring breakfast!!
PREP TIME
10 minutes
COOK TIME
15 minutes
INGREDIENTS
12
Serves: 4
Ingredients
Wet ingredients
- 2 whole2 whole2 whole Lemon, zested and juiced
- 1 cup1 cup1 cup Dairy-Free Keto Buttermilk (click for recipe)
- 1 Tbsp1 Tbsp1 Tbsp Avocado Oil
- 1 whole1 whole1 whole Egg
- 0.5 tsp0.5 tsp0.5 tsp Pure Vanilla Extract
Dry ingredients
- 1.5 cup1.5 cup1.5 cup All Purpose Flour
- 3 Tbsp3 Tbsp3 Tbsp Granulated White Sugar
- 0.5 tsp0.5 tsp0.5 tsp Baking Powder
- 0.5 tsp0.5 tsp0.5 tsp Baking Soda
- 1 Tbsp1 Tbsp1 Tbsp Poppy Seeds
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Process
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
- Beat together all of your wet ingredients.
- Toss in the dry ingredients and lightly stir until batter is formed.
- Be sure to not overbeat the batter!
- Heat your non-stick skillet to medium heat and grease with vegan butter.
- Pour 1/4 cup of batter rounds onto your pan and cook for 2.5 minutes each side.
- Stack your pancakes high then top with syrup or lemon icing!
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My Notes:
About This Recipe
Show nutritional information
Baked Goods Breakfast Dairy Free Nightshade Free Nut Free Pescetarian Shellfish Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 277 |
| Fat: | 5 g |
| Carbohydrates: | 49 g |
| Protein: | 7 g |
| Cholesterol: | 0 g |
| Sodium: | 234 mg |
| Fiber: | 2 g |
| Sugars: | 9 g |
| Calculated per serving. | |
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