Lemon Poppy Seed Pancakes
• 1 ½ cups Anthony’s Goods 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
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.