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Rate this recipe 4.7/5 (9 Votes)


  • 3 large eggs, separated
  • 4 tablespoons buttermilk {2oz}
  • 1 tablespoon lemon juice {.5oz}
  • 1 tablespoon freshly grated lemon peel
  • 2 teaspoons poppy seeds
  • 1/4 teaspoon lemon stevia or to desired sweetness {optional}
  • 1.5 cups blanched almond flour {5-1/8oz}
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon sea salt


Adapted from


Step 1

In a large bowl, whisk together egg yolks, buttermilk, lemon juice, lemon peel, poppy seeds and stevia {if using} Add almond flour, baking powder, baking soda, and salt and mix until thoroughly combined.

In a small bowl, whisk egg whites until slightly stiff. Fold into the batter.

Grease a skillet or griddle and heat over med-heat.
For each pancake, scoop 2 heaping tablespoons of batter onto the skillet. Cook 1 minute, or until bubbles form around the edges. Turn and cook 1 minute, or until underside is lightly browned. Remove from heat to a serving platter. Repeat with remaining batter, re-greasing the skillet if needed.

Per Serving=416 Calories/20g Protein/16g Carbohydrates/36g Total Fat
4g Sat Fat/8g Fiber/416mg Sodium


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