My junior year of college I went through a very strange lemon poppyseed muffin phase. My university mainly sold these muffins in the libraries on campus. It got so bad I would literally just pop into one of the libraries between classes to see if they had the muffins. For some reason the lemon poppyseed wasn’t very popular so they didn’t always make them! Upon one of my many trips to the library, I discovered lemon curd poppyseed muffins. These were even better than my beloved plain lemon poppyseed! My determination to find these muffins became a little obsessive.
Thankfully by senior year my muffin obsession had waned. After graduation I made one last stop at the library to buy a commemorative muffin, only to find out they discontinued the lemon poppyseed! I was so bummed. Even stranger I never thought to make the muffins myself. These pancakes were inspired by my love of lemon poppyseed muffins in college. I decided to go with the simpler route and not make a lemon curd although that would be fantastic on top of these pancakes!
Ingredients
- 1 tbls lemon zest
- 1 tbls coconut sugar
- 1 cup almond flour
- 1/4 tsp baking soda
- 1/8 tsp salt
- 2 eggs
- 3 tbls full-fat coconut milk
- 1 tbls lemon juice
- 1/2 tsp vanilla extract
- 1 tbls poppy seeds
Directions
- In a small bowl, mix together lemon zest and coconut sugar.
- In a medium bowl, mix together the almond flour, baking soda & salt. Next stir in lemon sugar.
- Blend together the eggs, coconut milk, lemon juice and vanilla.
- Add the liquid ingredients to the dry. Add in poppy seeds and mix well.
- Pre-heat your griddle over medium heat. You want to make sure the pan is not too hot, or it will burn the pancakes.
- Use a cookie scoop to add 2-3 tablespoons of batter to the pan. These do not spread like regular pancakes. Use the back of the cookie scoop to spread the pancakes into 3-4 inch circles.
- Cook pancakes until bubbles start to form and pop on the edges working their way into the middle. Using a flexible spatula, flip pancakes and cook for another 3 minutes.
- Makes about 10 miniature pancakes. Serve with grass-fed butter and a drizzle of honey.
Enjoy!
x vanessa
Can you write a post on butter in coffee?
I will try! I love using coconut butter and coconut oil as an alternative to butter!
I made these this morning and they were fabulous! I added an extra egg, and substituted heavy cream for the coconut milk as that’s what I had on hand. Like muffins in pancake form. Thanks!
So glad you liked them!!