Lemon Poppyseed Pancakes

Ingredients:

2 lemons juiced and zested

1 tsp vanilla extract 

2 cups of So Delicious unsweetened coconut milk (buy here)

1 Tbs of Perfect Supplements coconut oil melted then measured (buy here)

2 Tbs of 100% pure maple syrup

2 large eggs

2 cups of King Arthur 100% White Whole Wheat Flour (buy here)

2 tsp baking soda

2 Tbs of poppyseeds

Directions:

Juice and zest two lemons, making sure all the seeds are removed from the juice. Add lemon juice to a large mixing bowl or stand mixer. Add in coconut milk, vanilla extract, coconut oil and pure maple syrup. Whisk ingredients together adding one egg at a time. In a separate bowl whisk together all dry ingredients minus the poppyseeds (wait till the end to add those). Once dry ingredients are mixed sift them into the wet ingredients. Sifting the dry into the wet will keep lump from forming in the batter and give you a super smooth batter. Once batter is formed fold the poppyseeds into the batter. Scoop 1/4 cup of batter onto a hot griddle. This recipe makes between 22-24 pancakes. Serve warm with organic raspberry jam or you can make your own jam using my recipe found here. 

Macros:

Notes:

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