Fluffy Almond Flour Lemon Poppy Seed Pancakes
These Almond Flour Lemon Poppy Seed Pancakes are so easy to make! All you need is a blender and a griddle. They’re packed with flavor, moist and fluffy. The perfect low-carb and Keto friendly pancake.
Servings : 6 pancakes
Ingredients
- 2 tablespoons lemon juice
- 2 large eggs
- 2 ounces cream cheese, room temperature, cut in 2 cubes
- ½ cup almond flour
- 1 teaspoon baking powder
- ½ to 1 teaspoon sweetener, I use Truvia
- 1 teaspoon poppy seeds
- fruit, for garnish, optional
- Low carb/Keto Maple Syrup, for topping
Instructions
- In a blender, add lemon juice, eggs, cream cheese, almond flour, baking powder, sweetener, and poppy seeds; blend for several seconds, or just until combined. Batter should resemble that of a normal pancake-batter.
- Set batter aside for 3 to 4 minutes.
- Heat up a griddle pan over medium heat.
- For each pancake, pour a ¼ cup of batter onto the heated griddle pan; cook until bubbles start to form on top.
- Flip the pancakes over and continue to cook for a minute, or until browned on both sides. (If using a skillet, see NOTES below)
- Remove pancakes from pan.
- Garnish with fruit and serve with maple syrup.
Notes
*If using a regular skillet, lightly oil the pan with vegetable oil after each pancake. Don’t use butter because butter will burn. You can use clarified butter, though.
NET CARBS: 3 g
Nutrition
Calories: 110 kcal | Carbohydrates: 4 g | Protein: 4 g | Fat: 9 g | Saturated Fat: 3 g | Cholesterol: 65 mg | Sodium: 52 mg | Potassium: 101 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 206 IU | Vitamin C: 2 mg | Calcium: 73 mg | Iron: 1 mg | Net Carbs: 3 g
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.