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Lemon and Poppy Seed Pancakes with Strawberries

Gluten free pancakes because you've worked so hard, you deserve them :)

Time
30 minutes
Serves
4
Calories
300

Ingredients

  • 1 Cup Almond Meal
  • 2 Eggs
  • 20g Coconut Oil
  • 1 Lemon, juiced
  • 250g Strawberries, chopped
  • 20g Gluten Free Plain Flour
  • 15g Poppy Seeds
  • 1/2 Cup Mineral Water, sparkling
  • 1 tsp Baking Powder
  • 1/4 Cup, Water
  • 1/4 tsp Vanilla Extract
  • 10g Honey

Method

  1. Keep the water, vanilla, honey and about 1/4 of the strawberries asked for the sauce, mix all the other ingredients together to form and pancake batter.
  2. In a non-stick pan over medium heat, give 1 quick scary of oil then cook 1/8 of the batter, flip and cook through. Remove from the pan and repeat with the remaining batter. You should get 8 pancakes out of the mix with 1 serve being 2 pancakes.
  3. Place the water and strawberries in the pan and stew until softened. Remove the fruit, add the honey and allow the sauce to thicken a little.
  4. Top the pancakes with the strawberries and sauce.