Broma Bakery · by Sarah Fennel & Sofi Llanso★ 4.8
Gluten Free Lemon Poppyseed Pancakes
NUTRITION · PER SERVING—
CAL 11%·PRO 17%
CARBS 15G26% OF CAL
2G FIBER5G OTHER8G TOTAL SUGAR
FAT 15G59% OF CAL
3G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Light pancakes made with almond flour and gluten-free flour, flavored with lemon and poppy seeds. Bright and tender. A gluten-free breakfast option.
mainamericanbaked goodeggs🍳 skilletgluten freevegetarian
View the full recipe on Broma Bakery →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 4 large eggs, room temperature
- 2 tablespoons coconut oil, melted and cooled slightly
- 2/3 cup milk (any will do)
- juice of two lemons
- zest of two lemons
- 1/4 cup maple syrup
- 2 cups Bob’s Red Mill Super-Fine Natural Almond Flour
- 1/4 cup Bob’s Red Mill Gluten Free All Purpose Baking Flour
- 2 teaspoons baking powder
- 2 teaspoons Bob’s Red Mill Poppy Seeds
- 1 pinch of salt
At a glance
PER SERVING
CAL 11%·PRO 17%
CARBS 15G26% OF CAL
2G FIBER5G OTHER8G TOTAL SUGAR
FAT 15G59% OF CAL
3G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 51mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 227mg
- Calcium
- 97mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 51MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.