The smell of freshly cooked pancakes is enough to make most people's mouth water, and lemon poppy seed pancakes are no exception. Perfect for breakfast, brunch, or a midday snack, this delicious recipe combines the tart flavor of lemon with the crunchy texture of poppy seeds.
Heat the oil in a skillet on moderate heat. Scoop 1/4 Cupfuls of the batter onto the oil but don't fill out the cup to the brim. Flip again the pancakes and leave for another two minutes Before the pancakes turn golden. Repeat for the rest of the number of batter.
Start while massaging the pancakes making the lemon zest. Mix The juice with a powdered erythritol and almond milk. Stir well.
Glaze the pancakes with the mix. Serve with a few Poppy seeds in addition to Enjoy!
Low Carb Lemon Poppy Seed Pancakes
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Notes
Fat 25g38% Saturated Fat 8g40% Cholesterol 197mg66 % Sodium 135mg6% Potassium 359mg10% Carbohydrates 12g4% Fiber 4g16% Sugar 2g2% Protein 17g34% Vitamin A 532IU11% Vitamin C 29mg35% Calcium 292mg29% Iron 2mg11% * Percent Daily Values are based on a 2000 calorie diet.