Low Carb Lemon Poppy Seed Pancakes (Keto, Paleo, Vegan, Gluten-Free)

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Serves: 4 (makes 4 pancakes)

Macros/per serving:

159 calories

6.6g carbs

3.2g fiber

3.4g net carbs

8,9g protein

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1/2 cup almond flour

2 tbsp coconut flour

2 tbsp Monk Fruit Sweetener

3 large eggs 

2 tbsp poppy seeds

2 tbsp lemon juice

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In a large mixing bowl, add in all of your ingredients and mix together.

Let the batter sit for 5 to 10 minutes if at first the mix isn't thick enough.

Preheat a small non-stick pan over medium heat.

Grease the pan.

Once full heated, pour a quarter of the mix onto the pan and cover. Allow pancake to cook for 2 to 3 minutes (or until edges are brown) and flip. Repeat this step for the next 3 pancakes.