Gluten-free Lemon Poppy Seed Pancakes

Pancakes are associated with the day preceding Lent because they were traditionally a way to use up rich foods such as eggs, milk, and sugar, before the fasting season of the 40 days of Lent.  I’ll be serving these PCOS diet friendly pancakes with some organic turkey sausage.

GLUTEN-FREE LEMON POPPY SEED PANCAKES

I like to think of pancakes as a special treat. Top with some fresh berries as a healthy alternative to pancake syrup.
Makes 4 servings

1 cup Bob’s Red Mill Gluten-free Pancake Mix

1/2 cup almond meal flour

1/4 cup PCOS Diva Power Protein

2 tsp. baking powder

1/4 tsp. sea salt

1 egg

1 T coconut oil, melted

1 tsp. vanilla extract

1 tsp. lemon extract

1 cup almond milk

2 T poppy seeds

zest of 1 lemon

Coconut oil cooking spray

Heat griddle or nonstick skillet over medium heat. In a medium bowl, mix together flour, almond meal, protein powder, baking powder and salt. Add all wet ingredients, and stir until just well blended. Stir in poppy seeds and lemon zest. Ladle pancake mix onto griddle or nonstick skillet coated with coconut oil spray. Cook until you begin to see bubbles coming through the batter. Flip gently, and cook until golden brown. Serve with fresh berries.