Lemon Poppy Seed Pancakes

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Lemon Poppy Seed Pancakes

20 minutes
Calories 180kcal


  • 7 ounces milk (ricotta cheese whole)
  • 3 large eggs
  • 1 lemon zest (ricotta cheese whole)
  • 1/4 cup almond flour
  • 2/3 tablespoon poppy seeds
  • 1 tablespoon ground flaxseed
  • 1/2 teaspoon vanilla extract
  • 2/3 teaspoon baking powder
  • 12 drops liquid stevia
  • 1 pinch sea salt
  • 1 tablespoon olive oil (ricotta cheese whole)
  • 1/4 cup erythritol (ricotta cheese whole)
  • 1/2 lemon juice
  • 2 tablespoons almond milk


  • Prepare one lemon.
  • Zest the whole fruit then press the lemon to get the juice.Place the lemon zest and juice in a mixing bowl then crack the eggs into the bowl.
  • Stir well together with the liquid stevia, vanilla, and ricotta cheese.Whisk the mixture with the dry ingredients until smooth.Heat the olive oil in a skillet over medium heat.
  • Scoop ¼ cupfuls of the batter onto the heated oil but do not fill the cup to the brim.
  • Fry for 2-3 minutes.
  • Flip the pancakes over and leave for another 2 minutes or until the pancakes turn golden.
  • Repeat for the remaining amount of batter.Start making the lemon glaze while frying the pancakes.
  • Mix the lemon juice with the powdered erythritol and almond milk.
  • Stir well.Glaze the pancakes with the lemon mixture.
  • Serve with some poppy seeds on top.
  • Enjoy!


Calories: 180kcal

Originally posted 2019-02-20 17:57:15.

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