Makes 4 servings
3 large eggs, separated
4 tbsp buttermilk
1 tbsp lemon juice
1 tbsp freshly grated lemon peel
2 tsp poppy seeds
1/4 tsp lemon stevia or to desired sweetness (optional)
1 1/2 cups blanched almond flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp sea salt
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.
Per serving: 416 calories, 20 g protein, 16 g carbohydrates, 36 g total fat, 4 g saturated fat, 8 g fiber, 416 mg sodium