Lemon Poppy Seed Pancakes

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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