It is not very often, but sometimes I just wake up with that craving for some pancakes, you know what I mean? These are my go-to. I love serving them topped with greek yogurt, rounds of blood oranges, and a drizzle of fennel seed infused honey. They hit the spot without leaving me feeling heavy and gross. Sometimes, they even make it to a plate to eat like a civilized person, and sometimes, I eat them straight out of the skillet.

Ingredients

1 lemon | zest

2 tablespoons butter

2 cups almond flour

1/4 oat flour

1 tablespoon maple syrup

1 tablespoon poppy seeds

1 1/4 teaspoon baking powder

1/2 teaspoon fine sea salt

2 large eggs

3/4 cup oat milk

butter for cooking the pancakes

Directions

Step 1.

In a saucepan add the lemon zest and the butter. Stir until the butter is melted and then take off to heat and let sit until cool.

Step 2.

In a large bowl, whisk together all of the dry ingredients - almond flour, oat flour, poppy seeds, baking powder, and salt.

Step 3.

In a separate bowl, whisk together the eggs, maple syrup, and oat milk. Slowly add the citrus butter. Whisk together until just combined.

Step 4.

Add the egg-based liquids to your dry ingredients. Whisk together thoroughly to make sure that there are no big flour lumps.

Step 5.

Let the batter sit at room temperature for 30 minutes.

Step 6.

Preheat a large skillet or griddle. Add the butter and cook your pancakes until golden brown on each side. Enjoy.

Possible Toppings:

yogurt
drizzle of some fennel seed infused honey (see recipe here)
citrus rounds
maple syrup
any fresh fruit