Fluffy Lemon Poppyseed Pancakes [Gluten + Grain Free]

Who loves lemon poppyseed muffins? I know I do!!! But any muffin you find at a breakfast shop or cafe will likely be loaded with added sugars and refined carbohydrates. These pancakes are a light and summery, low carb, refined sugar free option when you’re craving those donut shop muffins! They’re gluten free and grain free, too!

Serves 1: Makes about 6 small (3-inch) pancakes

You will need:

3 tbsp coconut flour (I like Bob’s Red Mill)
1/4 tsp baking powder
1/2 tsp poppy seeds
1 egg
1/3 cup + 2 tbsp carton egg whites
1/8 cup plain kefir (or natural yogurt of choice)
1/2 tsp vanilla extract
1 tsp lemon extract

Directions:

Preheat a skillet over medium heat and melt coconut oil to coat the bottom.
Sift the coconut flour into a mixing bowl and add the baking soda and poppy seeds.
In a separate bowl, combine the egg, egg whites, kefir, vanilla extract, and lemon extract, then whip with a fork until combined.
Pour the wet ingredients into the dry and whisk well until all the flour is incorporated. No clumps should remain, and the batter should be smooth.
Turn the stove temperature down to medium-low.
For small pancakes, pour a heaping 1/8 cup of the batter onto the pan and form into a circular shape. For larger pancakes, do the same with a heaping 1/4 cup of batter.
Let the pancakes cook until bubbles form on the top, then flip and cook until both sides are nicely browned.
Repeat with the rest of the batter until it’s gone!

For the Sweet Tahini Drizzle:
Combine 1/2 scoop vanilla protein powder of choice, a spoonful of tahini, and a sweetener of choice (I used 1 packet of granulated stevia) in a small bowl, then add a SLOW trickle of warm water while stirring constantly until the mixture reaches a pourable consistency!

ENJOY! 🙂

Macros for this recipe [not including Tahini Drizzle]
kCal: ~230
P: 22g
C: 14g [6g net]
Fiber: 8g, Sugars: 3g
F: 10g