Grain-Free Lemon Poppy Seed Pancakes
Ingredients
1½ cups Almond Flour
2 tablespoons Coconut Flour
6 Organic Pastured Eggs
2 tablespoons Butter or Certified Organic Coconut Oil
Lemon Juice, freshly squeezed
2 teaspoons Poppy Seeds (optional)
½ teaspoon Sea Salt
Stevia, to taste
2 tablespoons Unsweetened Coconut Milk, or as needed to thin batter
Directions
1. Use a food processor, blender, stand mixer, or whisk to blend the coconut flour into the eggs
2. Add remaining ingredients and process until well blended
3. Allow mixture to sit as the pan heats
4. Heat a skillet or griddle to medium heat, melt ¼ to ½ teaspoon chosen fat to grease pan per batch
5. Spoon heaping tablespoons of batter onto hot griddle
6. Cook on one side for 3-4 minutes or until golden brown, then flip and cook on other side for 2-3 minutes or again until golden brown