LEMON-POPPY SEED PANCAKES {wheat belly}

LEMON-POPPY SEED PANCAKES {wheat belly}

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 3

    large eggs, separated

  • 4

    tablespoons buttermilk {2oz}

  • 1

    tablespoon lemon juice {.5oz}

  • 1

    tablespoon freshly grated lemon peel

  • 2

    teaspoons poppy seeds

  • ¼

    teaspoon lemon stevia or to desired sweetness {optional}

  • 1.5

    cups blanched almond flour {5-1/8oz}

  • ½

    teaspoon baking powder

  • ¼

    teaspoon baking soda

  • ¼

    teaspoon sea salt

Directions

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


Nutrition

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