These delicious, light & fluffy lemon and poppyseed pancakes are low carb, grain-free and are perfect for pancake day, or any weekend breakfast, for that matter.
Whether you enjoy breakfast or not, sometimes it's nice to slow down on the weekends and enjoy a little treat every now and then. These pancakes made with lemon and poppyseeds are not only delicious, but they're healthy & low carb too.
To make these pancakes Primal friendly, I’ve used a gift from the heavens (or a very tall tree): coconut flour. Derived from the dried flesh of the coconut, this is a flour that’s packed full of fibre, protein and healthy fats. It’s also free of both gluten and grain and works perfectly paired with ground almonds. Coconut flour on its own can be very moisture absorbing and therefore would require a lot of liquid alone!
These pancakes are meant to be a little smaller than usual pancakes so they're easier to flip while cooking. You see, while low carb pancakes are delicious and of course, much healthier, they can be quite tricky to stay together as we're missing a pretty important element: flour. But don't fret, by keeping these pancakes small and cooking for roughly 3-4 minutes on each side before, you'll be able to keep them in tact when flipping. And if not, you probably flipped them too early!
These pancakes are super easy to make and even easier to eat. I also like to serve them with my favourite vibrant berries and a drizzle of agave nectar which finishes things off nicely.
Enjoy! And if you love this recipe, then make sure to check out our other popular pancake recipe: banana and almond protein pancakes.
Low Carb Lemon Poppyseed Pancakes
Prep Time: 10 minutes
- 105g almond flour (I use ground almonds)
- 35g coconut flour
- 1/2 cup coconut milk
- 3 large eggs
- 1 tbsp lemon zest
- 1/4 tsp rock salt
- 1 tbsp poppyseeds
- 1 tsp baking powder
- 4 tbsp lemon juice (juice of 1 lemon roughly)
- 2 tbsp coconut sugar
In a mixing bowl add all of your dry ingredients: almond flour, coconut flour, poppyseeds, coconut sugar, baking powder and salt. Mix everything together.
In a separate mixing bowl, add all of your wet ingredients: lemon juice, eggs, coconut milk and lemon zest. Whisk everything together.
Gently fold the wet mixture into the dry and mix with a wooden spoon. Add more milk if you find your mixture too thick).
Oil a pan and bring to a low/medium heat. Pour 1 large tablespoon worth of batter into the pan and repeat until you can no longer fit anymore pancakes into 1 pan. Leave to cook for 3-4 minutes before flipping every single pancake and cook the other side. Repeat until you have used up your mixture.
Serve with your favourite berries and a drizzle of agave nectar!