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!!
10 minutes
15 minutes
Difficulty:
Intermediate
Show nutritional information
| 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. | |
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
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!
Add a Note
My Notes:
About This Recipe
Baked Goods Breakfast Dairy Free Nightshade Free Nut Free Pescetarian Shellfish Free Vegetarian
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