Lemon Poppy Pancakes
2fat
1starch
1condiment
Made with oats, almond flour, and fresh lemon – these are a perfect combination of refreshing and sweet - perfect for spring!
2 pancakes
15 minutesIngredients
3 servings
- Oats1/2 cup
- Almond flour1/2 cup
- Greek yogurt2 tablespoon
- Egg1 egg
- Lemon juice3 tablespoons
- Lemon zest1 teaspoon
- Honey (sub maple syrup for Low FODMAP)2 tablespoons
- Baking powder1 teaspoons
- Unsweetened almond milk1/3 cup
- Poppy seeds2 teaspoons
Directions
- 1Place all ingredients in a blender except for the poppy seeds, 1 tablespoon lemon juice and 1 tablespoon honey.
- 2Blend until smooth, transfer to a bowl and mix in poppy seeds – add almond milk if you like thinner pancakes, leave as is if you like thicker pancakes.
- 3Heat a large skillet on medium heat and cook your pancakes, waiting until bubbles form before flipping them to cook through.
- 4Make your lemon yogurt glaze – in a bowl, combine ¼ cup Greek yogurt, remaining lemon juice and honey. Mix until smooth – add water or almond milk if needed for a drizzle consistency.
- 5Serve pancakes with yogurt glaze. Enjoy!
