Sugar-Free Pancakes with Lemon and Poppyseeds

Looking for a quick and easy American-style pancake recipe while trying to cut down on your sugar intake? Then look no further! These Sugar-Free Pancakes with Lemon and Poppyseeds are made without added sugar, they are fluffy and delicious - our favourite late breakfast on Sundays. Stack them and then top them with fresh berries as we did, or add a spoonful of reduced-sugar jam or preserve, like this Low Sugar Blackcurrant Preserve. Bon Appétit!

Prep time: 5 min

Cooking time: 10 min

Total time: 15 min

Servings: 10 small pancakes

INGREDIENTS

· 2 eggs separated

· 20g coconut flour

· 50g plain flour

· pinch of baking powder

· 65ml coconut milk

· 1 tbsp lemon juice

· 1 tsp lemon zest

· 1 tbsp poppy seeds

· coconut oil for frying

DIRECTIONS
 
  1. Combine the egg yolks, coconut milk, coconut flour, plain flour, and baking powder and mix until you obtain a smooth batter.
 
  2. Add the poppyseeds, lemon juice and zest to the pancake mixture and set aside for 10 min to rest.
 
  3. Meanwhile, beat the egg whites until firm peaks form. This will make your pancakes nice and fluffy.
 
  4. After 10 min, gradually spoon the egg whites in the pancake batter.
 
  5. Add a teaspoon of coconut oil to a hot pan and lower the heat to medium. For each pancake use 2 tablespoons of batter.
 
  6. Cook each side until golden brown.
 
  7. Serve with fresh fruits, your favourite jam or compote.
 

Did you try this recipe?

Let me know how it went in the Comments below and share a photo on Instagram with the tag: #madelaineskitchen