Lemon Poppy Seed Pancakes
Gluten-free and dairy-free pancakes filled with lemon zest and bursting with poppy seeds.
- 1 cup gluten free baking flour or oat flour
- 1 tsp baking powder
- 1/8 tsp salt
- 1 packet stevia
- 1 tbsp poppy seeds
- 2 bananas overly ripe
- 2 eggs large
- 1/4 cup almond milk unsweetened
- 1 tsp vanilla extract
- juice and zest of 1 lemon
In a bowl, stir together the almond milk and lemon juice. Set aside for 5 minutes.
In another bowl, mash the bananas, add the eggs, zest, vanilla and lemon/milk mixture and whisk until well combined. Add the remaining dry ingredients and stir until no dry spots remain. Let the batter sit for 5 minutes.
Cook the pancakes 1/4 cup at a time in a frying pancake prepared with oil or non-stick spray over low heat. Cook until bubbles start to pop, flip and cook the other side until golden brown. Serve immediately.