Lemon Poppy Seed Paleo Pancakes

Totally grain-free pancakes – these are instead made with ground almonds, coconut and seeds. They’re highly nutritious: very low in carbs, full of omega oils and sweetened with honey. These are fully compatible with a Paleo Diet.

Lucuma Powder 300g (Naturya)

Lucuma Powder 300g (Naturya)

1 tbsp Lucuma Powder

Sunflower Seeds

Sunflower Seeds

20g Sunflower Seeds

Bicarbonate of Soda 100g (Sussex Wholefoods)

Bicarbonate of Soda 100g (Sussex Wholefoods)

Quarter teaspoon of Bicarbonate of Soda

Freeze-Dried Blackberries 100g (Sussex Wholefoods)

Freeze-Dried Blackberries 100g (Sussex Wholefoods)

For the topping: 2 heaped tbsp of Freeze-Dried Blackberries

Organic Maple Syrup 250ml (Meridian)

Organic Maple Syrup 250ml (Meridian)

For the topping: 1-2 tbsp of Maple Syrup (or to taste)

Other Ingredients

3 eggs
3 tbsp water

Method

1) Put the coconut milk, ground almonds, lucuma, desiccated coconut, sunflower seeds, honey, vanilla, bicarbonate of soda and (optionally) salt into a blender and whizz for 30-60 seconds.
2) Put into large batter jug.
3) Whisk in the eggs until the consistency of a typical pancake batter is achieved.
4) Add the poppy seeds.
5) For best results, leave to stand in the fridge for an hour.
6) Heat up a non-stick frying pan and grease it with coconut oil.
7) Add a thick layer of batter to the pan (around a tenth of the batter).
8) Because the pancakes are thick, allow around 4 minutes per side.
9) Remember that the pancakes are brittle as they do not contain flour – so use a plate to turn the pancake over, rather than flipping it, and before doing each subsequent pancake, re-grease the pan with coconut oil.
10) To make the compote, simply soak the blackberries in water for 10 minutes and add maple syrup to taste.

Lemon Poppy Seed Paleo Pancakes Lemon Poppy Seed Paleo Pancakes Lemon Poppy Seed Paleo Pancakes