Poppy Seed Pancake

I’d been craving poppy seed pancakes for days, and I made them as soon as I got home. It’s one of my favorite breakfasts.

As you may recall, my love for poppy seed buns started with this, and then it became a favorite for many of you. It’s incredibly filling because coconut flour is high in fiber and low in carbohydrates. So it’s just my baby. But you can, of course, make it with any flour you like, sticking to the recipe. If you don’t use coconut flour and use other flour, I recommend adding 1 tablespoon of dried coconut. 🥥

2 eggs
1 tablespoon coconut flour
2 tablespoons poppy seed paste
A pinch of baking soda and 2-3 drops of lemon juice or baking powder

I mixed everything together. I cooked them slowly over low heat, flipping them over slightly, in a pancake pan lightly greased with olive oil. When using coconut flour, cooking them over low heat is important to prevent the inside from staying soggy. I enjoyed them with tahini first thing in the morning; I ate two, and two were left. They’re very filling.