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Lemon Poppyseed Pancakes
Serves 2
  1. 1 organic egg (see notes below to make vegan)
  2. 1 cup unsweetened non-dairy milk
  3. 2 tablespoons of coconut oil
  4. 1 lemon, juiced
  5. 1 cup flour of choice (I love Bob's Red Mill Gluten-Free Baking Mix)
  6. 1 teaspoon baking powder
  7. 1 teaspoon poppy seeds
  8. 2 tablespoon sugar (I use Organic Coconut Sugar)
  9. 1 teaspoon fresh lemon zest
  1. In a small dish add egg, non-dairy milk, coconut oil & fresh lemon juice. Stir & set aside for 10 minutes.
  2. In a separate dish combine coconut flour, baking powder, sugar, poppy seeds & fresh lemon zest.
  3. Add wet ingredient to dry ingredients & stir together to make pancake batter
  4. Add 1 teaspoon of coconut oil to a stovetop pan over medium heat & cook pancakes evenly on both sides
  5. Top with real maple syrup, your favorite nut butter or coconut butter or fresh fruit & enjoy!
  1. Makes 6- 8 small to medium size pancakes
  2. To make this recipe vegan use a 1 flax egg (which is 1 tablespoon of ground flaxseeds with 3 tablespoons of water, stir & let set for 3 minutes) or a vegan egg powder such as the brand Follow Your Heart. The texture of these pancakes will not be as fluffy when made vegan, however they still taste great!
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Megan Roosevelt

Megan Roosevelt is a Registered Dietitian Nutritionist, Host, Video Producer as well as the founder and CEO of Healthy Grocery Girl®

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