Lemon Poppy Seed Pancakes

Prep Time: 10 mins
bake Time: 20 mins
Total Time: 30 mins

Ingredients

1 ½ cups Anthony’s Whole Grain Oat Flour
⅓ cup freshly squeezed lemon juice
¼ cup honey
1 ripe banana
Zest of 1 lemon
2 tbsp baking powder
1 tsp vanilla extract
Pinch of salt
2 tbsp poppy seeds
Avocado oil, for greasing the pan
Anthony’s Goods Shredded Coconut, for topping
More honey, for drizzling

Instructions

These gluten free oat flour pancakes are fluffy and bursting with lemon flavor. Crunchy poppy seeds take it to the next level.

1. In a large bowl, mash the banana, then add the lemon juice, lemon zest, vanilla extract and honey. Whisk together until combined.

2. Add the oat flour, baking powder, salt and poppy seeds. Mix well until combined. Let the batter rest for 10 minutes.

3. When the 10 minutes are up, heat a griddle or pan greased with some avocado oil.

4. Add the batter ¼ cup at a time, flipping after a few minutes (when golden).

5. Stack and enjoy drizzled with honey.