Ingredients

The following ingredients have 5 Servings
  • 4 large eggs, room temperature
  • 2 tablespoons coconut oil, melted and cooled slightly
  • 2/3 cup milk (any will do)
  • juice of two lemons
  • zest of two lemons
  • 1/4 cup maple syrup
  • 2 cups Bob’s Red Mill Super-Fine Natural Almond Flour
  • 1/4 cup Bob’s Red Mill Gluten Free All Purpose Baking Flour
  • 2 teaspoons baking powder
  • 2 teaspoons Bob’s Red Mill Poppy Seeds
  • 1 pinch of salt

Instruction

  • Heat a large skillet or griddle on medium heat.
  • In a medium bowl combine eggs, melted coconut oil, milk, lemon juice, lemon zest, and maple syrup, whisking until combined
  • In a separate bowl, sift almond flour, gluten free flour, baking powder, and salt together. Add in the poppy seeds. Incorporate into wet ingredients, stirring only until combined. 
  • Once griddle is hot, liberally grease with oil (about 1 tablespoon per 3 pancakes). Pour ¼ cup of batter per pancake onto surface. Cook on one side until holes form around edges, about 2 minutes, then flip and cook on other side for additional 1-2 minutes. Don’t let the pan get too hot– you want a nice, even heat.
  • Serve with fresh whipped cream and a healthy dose of maple syrup!