Wheat Belly Lemon-Poppy Seed Pancakes

Stop weight gain and blood-sugar spikes with this wheat-free recipe from Dr. William Davis' bestselling book Wheat Belly. The best part? You don't have to give up the foods you love! Try these delicious lemon-poppy seed pancakes topped with whipped cream and sliced strawberries for a flavorful, wheat-free breakfast.

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Makes 4 servings

Ingredients

  • 3 large eggs, separated
  • 4 tbsp buttermilk
  • 1 tbsp lemon juice
  • 1 tbsp freshly grated lemon peel
  • 1 tsp poppy seeds
  • 1/4 tsp lemon stevia (optional)
  • 1 1/2 cups blanched almond flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp sea salt

Directions

In a large bowl, whisk together the egg yolks, buttermilk, lemon juice, lemon peel, poppy seeds, and stevia (if using).

Add the almond flour, baking powder, baking soda, and salt and mix until thoroughly combined.

In a small bowl, whisk the egg whites until slightly stiff. Fold into the batter.

Grease a skillet or griddle and heat over medium heat. For each pancake, scoop 2 heaping tablespoons of batter onto the skillet. Cook for 1 minute, or until bubbles form around the edges. Turn and cook for 1 minute, or until underside is lightly browned. Remove from heat to a serving platter. Repeat with remaining batter, regreasing the skillet if needed.