Low Carb Lemon Poppy Seed Pancakes

Lemon poppy seed is one of my all time favorite flavors; muffins, donuts, cakes, pancakes, you name it! Because I try to keep my carbs lower (not extremely low), I don’t want to eat something that’s going to take over half of my carbohydrates for the day with counting macros. I created this recipe and honestly… it’s one of my favorite pancakes recipes I’ve ever had! (It better be with how many times I’ve had to alter it haha!) it’s dairy free/ low carb/ and can be made to be gluten free also just by switching out flour for Namaste Perfect Flour Blend! You wouldn’t think it would taste good… but my husband downs these like no other! I’ve also created a quick blueberry sauce to go on top! YUM!

LEMON POPPY SEED PANCAKE

Serves 2 (about 3 pancakes each with a 1/4 cup)

MACROS: 258 calories

12g Fat/ 21g Carbs/ 10g Protein

3g Fiber / 18g Net Carbs

INGREDIENTS:

2 egg whites

1/2 cup water

1/2 tsp baking powder

2 tsp stevia

1 tsp vanilla

1 tsp lemon extract

2 tsp poppy seeds

1/4 tsp salt

1/3 cup blanched almond flour

1/3 cup unbleached flour (or for GF option use Namaste Perfect Flour Blend)

Directions:

  1. Beat eggs with a hand mixer until soft peaks form and set bowl aside
  2. In a separate bowl add all dry ingredients and combine (almond flour, salt, unbleached flour, stevia, poppy seed, baking powder)
  3. After combined, whisk in water, lemon extract, and vanilla until it forms what looks like a regular pancake mixture (sometimes you may have to add a little bit more water just FYI )
  4. Fold in eggs whites until mixture is smooth (this makes them so fluffy and soft!
  5. Cooked on sprayed skillet (I use and organic extra virgin olive oil spray) on medium heat until side is golden Brown (more brown then golden to make sure they’re fully cooked through)
  6. The batter is pretty stiff so I like to spread it out after putting it on the skillet- use 1/4 cup to scoop onto the skillet

RAW HONEY BLUEBERRY SAUCE:

Serves 2

MACROS: 80 calories – 20g Carbs

INGREDIENTS:

1/4 cup blueberries

2 tbsp raw honey

1 tsp stevia

DIRECTIONS:

  1. In a small sauce pan mash blueberries with a potato masher and mix in honey and stevia
  2. Cook over medium heat, stirring occasionally, until the mixture turns into a dark rich color (takes about 5-10 minutes)
  3. Pour over pancakes 🙂

One Comment Add yours

  1. mistimaan says:

    Nice recipe

    Like

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