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Lemon Coconut Poppyseed Pancakes

Simple sweet-sour spring goodness
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6 4-inch pancakes

Ingredients
  

  • 1/2 cup oat flour process rolled oats
  • 1/4 cup coconut flour sub more oat flour or almond flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1 tbsp poppyseeds sub chia seeds
  • 1/4 tsp sea salt
  • 1 egg
  • 1/2 cup almond milk sub milk of choice
  • 1 tbsp lemon juice
  • zest of 1 medium lemon
  • 1 tsp vanilla
  • 1/2 tbsp coconut sugar sub sweetener of choice
  • 1 tsp extra virgin coconut oil
  • 1 tsp shredded coconut optional

Instructions
 

  • Mix all dry ingredients in a bowl: oat flour, coconut flour, baking powder, baking soda, and poppyseeds.
  • Mix all wet ingredients in a separate bowl: egg, almond milk, lemon juice, vanilla, and coconut oil.
  • Combine wet ingredients and dry ingredients. Add lemon zest and shredded coconut (if using).
  • Heat a pan coated with coconut oil over medium heat.
  • Use about 3 tbsp of batter for each pancake. Flip when there are bubbles on the pancake's surface and cook for approximately 2-3 minutes per side.
  • Get fun with toppings! I microwaved some blueberries and mixed them with greek yogurt. Other toppings: lemon zest, peaches, coconut butter drizzle.