Paleo Pancakes: Lemon & Poppyseed

Ingredients:

• 2 eggs, whisked
• 1 banana, mashed well
• 1 Tbsp raw honey
• 1 tsp vanilla
• 1/4 cup lemon juice (about 2 lemons)
• Zest (grated lemon peel) from 1 lemon
• 1/4 cup almond milk
• 1/4 cup coconut flour
• 1/4 cup tapioca flour
• 1/2 tsp baking powder
• 1 1/2 tsp poppy seeds
• Coconut oil

Directions:

1. In a medium-sized mixing bowl, whisk two eggs
2. Next, add 1 medium banana and mash well to remove lumps
3. Add lemon juice, honey, vanilla, almond milk – stir
4. Add coconut flour, tapioca flour baking powder and lemon zest – stir well into a batter
5. Lightly fold in poppy seeds
6. The batter should be moderately thick but pour easily – if too thick, add a touch more almond milk
7. Preheat your pan or griddle to low or medium-low
8. Add a splash of coconut oil to the surface before pouring the batter each time
9. Pour batter and spread out with the back of a spoon to form about a 3-1/2″ round pancake
10. Cook until batter bubbles slightly and the surface side is golden brown then flip with a spatula to cook opposite side
11. Serve warm with fresh fruit, pure maple syrup, or drizzled with honey