Lemon Poppy Seed Pancakes
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fluffy gluten-free pancakes made with quinoa and almond flour, flavored with lemon and poppy seeds. Topped with coconut yogurt and berries for a naturally sweet, protein-rich breakfast.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 14- 2 flax eggs (or 2 chicken eggs)
- 1 cup quinoa flour (I like to toast mine)
- 1/2 cup almond flour
- 2 tablespoons arrowroot starch
- 2 teaspoons coconut flour
- 2 teaspoons baking powder
- 1 teaspoon Simply Organic Ceylon Cinnamon
- 1/2 teaspoon sea salt
- 1/4 cup mashed banana (about 1 small)
- 1/4 cup coconut yogurt
- 1 cup non-dairy milk
- 2 tablespoons almond oil (or other light flavored oil)
- 1 tablespoon lemon juice
- 1 teaspoon Simply Organic Vanilla Extract
- 1/4 - 1/2 teaspoon Simply Organic Lemon Flavor
- 2 tablespoons lemon zest (about 2 lemons)
- 1 tablespoon Simply Organic Poppy Seeds
- Fresh berries (coconut yogurt & maple syrup to serve)
At a glance
PER SERVING · TIME 15M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 10m
- Sodium
- 13mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 239mg
- Calcium
- 84mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 13MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.