Vegetarian

Lemon-Poppy Seed Pancakes (Gluten Free) is for Breakfast.

Lemon-Poppy Seed Pancakes (Gluten Free) takes 15 minutes to prepare.

Lemon-Poppy Seed Pancakes (Gluten Free) takes several minutes to cook.

Lemon-Poppy Seed Pancakes (Gluten Free) makes 4 servings.

The ingredients for Lemon-Poppy Seed Pancakes (Gluten Free) are:

3 large Eggs (separated)
4 tbsp Buttermilk
1 tbsp Lemon Juice
1 tbsp freshly grated Lemon Peel
2 tsp Poppy Seeds
1/4 tsp Stevia (optional)
1 1/2 cups blanched almond flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp sea salt

Here is how you make Lemon-Poppy Seed Pancakes (Gluten Free):

In a large bowl, whisk together the egg yolks, buttermilk, lemon juice, lemon peel, poppy seeds and Stevia (if using).Add the almond flour, baking powder, baking soda and salt and mix until thoroughly combined.In a small bowl, whisk the egg whites until slightly stiff. Fold into the batter.Grease a skillet or gridle and heat over medium heat. For each pancake, scoop 2 heaping tablespoons of batter onto the skillet. Cook for 1 minute, or until bubbles from around the edges. Turn and cook for 1 minute, or until underside is lightly browned. Remove to a serving platter. Repeat with the remaining batter, re-greasing the skillet if needed. Serving Size: Makes 4 servings (3 pancakes per serving)Number of Servings: 4Recipe submitted by SparkPeople user ANITAJARVIS.

The nutritional information for Lemon-Poppy Seed Pancakes (Gluten Free) is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 33.7

• Total Fat: 2.0 g
• Cholesterol: 47.5 mg
• Sodium: 323.2 mg
• Total Carbs: 1.7 g
• Dietary Fiber: 0.1 g
• Protein: 2.3 g

The dietary needs meet for Lemon-Poppy Seed Pancakes (Gluten Free) is Gluten Free