Lemon Poppyseed Pancakes

• Vegetarian
• Gluten free

• Refrigerated

  • 1 cup Almond milk, unsweetened
  • 1 Egg, Large organic

• Canned Goods

  • 1/2 cup Applesauce, unsweetened

• Condiments

  • 2 tbsp Maple syrup + more, pure

• Baking & Spices

  • 2 tsp Baking powder
  • 1 tsp Lemon flavoring
  • 2 cups Oat flour
  • 2 tbsp Poppy seeds, organic

• Oils & Vinegars

  • 1 Coconut oil

Found on thehealthymaven.com

Ingredients

• 2 cups oat flour (ground up oats)
• 2 tsp baking powder
• 2 tbsp organic poppy seeds
• 1/2 cup unsweetened applesauce
• 1 cup unsweetened almond milk (or more if batter is too thick)
• 1 large organic egg
• 1 tsp lemon flavoring
• 2 tbsp pure maple syrup + more for topping, if desired
• coconut oil for pan

Directions

• In a large bowl combine oat flour, baking powder, and poppy seeds.
• Add in almond milk, applesauce, egg, lemon flavoring and maple syrup
• If batter is too thick add in a bit more almond milk, but batter should NOT be thin like crepes.
• Spray or melt coconut oil in a large pan over medium heat.
• Add a 1/3 cup of batter to form pancakes.
• Cook until all bubbles have popped (about 3 mins) & flip over for 1 min. Repeat until all batter is used.
• Serve warm with maple syrup, nut butter or berries.

Nutrition