Fluffy Lemon Poppyseed Pancakes [Gluten + Grain Free]

Who loves lemon poppyseed muffins? I know I do!!! But any muffin you find at a breakfast shop or cafe will likely be loaded with added sugars and refined carbohydrates. These pancakes are a light and summery, low carb, refined sugar free option when you're craving those donut shop muffins! They're gluten free and grain free, too!



Serves 1: Makes about 6 small (3-inch) pancakes


You will need:

• 3 tbsp coconut flour (I like Bob's Red Mill)
• 1/4 tsp baking powder
• 1/2 tsp poppy seeds
• 1 egg
• 1/3 cup + 2 tbsp carton egg whites
• 1/8 cup plain kefir (or natural yogurt of choice)
• 1/2 tsp vanilla extract
• 1 tsp lemon extract

Directions:

• Preheat a skillet over medium heat and melt coconut oil to coat the bottom.
• Sift the coconut flour into a mixing bowl and add the baking soda and poppy seeds.
• In a separate bowl, combine the egg, egg whites, kefir, vanilla extract, and lemon extract, then whip with a fork until combined.
• Pour the wet ingredients into the dry and whisk well until all the flour is incorporated. No clumps should remain, and the batter should be smooth.
• Turn the stove temperature down to medium-low.
• For small pancakes, pour a heaping 1/8 cup of the batter onto the pan and form into a circular shape. For larger pancakes, do the same with a heaping 1/4 cup of batter.
• Let the pancakes cook until bubbles form on the top, then flip and cook until both sides are nicely browned.
• Repeat with the rest of the batter until it's gone!

For the Sweet Tahini Drizzle:

• Combine 1/2 scoop vanilla protein powder of choice, a spoonful of tahini, and a sweetener of choice (I used 1 packet of granulated stevia) in a small bowl, then add a SLOW trickle of warm water while stirring constantly until the mixture reaches a pourable consistency!

ENJOY! :)

*Macros for this recipe* [not including Tahini Drizzle] 

• kCal: ~230 
• P: 22g 
• C: 14g [6g net] 
• Fiber: 8g, Sugars: 3g 
• F: 10g