Lemon Poppyseed Pancakes

Serves 3-4

INGREDIENTS:

3 eggs, whisked

3/4 cup almond milk (carton, unsweetened)

2 tablespoons raw honey

1 teaspoon vanilla extract

zest of 1 lemon

juice of 1 lemon

1/2 cup coconut flour

1/2 cup tapioca flour or arrowroot flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

pinch of salt

2-3 tablespoons poppyseeds

coconut oil or ghee, for greasing pan

INSTRUCTIONS:

Whisk together wet ingredients: eggs, almond milk, honey, vanilla extract, lemon zest and juice in a large bowl.

Then, while continuously whisking, add coconut flour, tapioca flour, baking powder and baking soda and a pinch of salt to the large bowl. Whisk until batter is well combined then add poppyseeds and fold in.

Grease a large griddle pan and place over medium heat. Once pan is hot, use a large ladle or iice cream scoop to pour each pancakes. The batter should make 9-12 pancakes, depending how big you make them. Once each pancake begins to bubble, flip to cook on other side. About 2-3 minutes per side.

Top with maple syrup then eat up pumpkin!