Ingredients (makes 16-18 pancakes)
3/4 of coconut flour
1/2 cup of rice flour
1/2 cup of oat flour
2 tablespoons of granulated sugar
2 teaspoons of baking powder
1 teaspoon of salt
1 cup ½ of Greek yogurt
½ cup of milk
4 tablespoons of unsalted butter, melted
3 tablespoons of fresh lemon juice
2 tablespoons of fresh lemon zest
2 tablespoons of poppy seeds
Canola oil for frying
1-In a large bowl, whisk together flour, sugar, baking powder, and salt.
2-In a separate bowl, whisk together the yogurt, milk, eggs, melted butter, lemon juice and zest.
3-Pour the wet ingredients all at once into the dry ingredients. Add the poppy seeds and stir to combine.
4-Place a griddle, or a nonstick (Tefal) pan over medium heat. Add a bit of canola (or any vegetable oil or butter) to the pan. Dollop batter onto hot pan (about 1/4 cup of batter for one medium-size pancake).
5-Cook until golden brown on the bottom and bubbling on top. Flip once and cook until golden brown on each side.
6-Serve with butter and maple syrup!
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