Lemon Poppy Oat Cakes

Healthy oat flour pancakes flavored with lemon zest and poppy seeds. *If you are concerned about gluten, make sure your oats are certified gluten-free!

½ cup oat flour* (you can grind your own by pulsing old fashion rolled oats in a blender)

½ cup rolled oats* (gluten-free if you need)

2 Tablespoons coconut or palm sugar or sweetener of choice (if using liquid, just reduce a bit of the almond milk)

1 teaspoon baking powder

½ teaspoon baking soda

1 Tablespoon poppy seeds

½ teaspoon lemon zest, fresh or dried

1 Tablespoon white vinegar

Scant pinch of sea salt

¾ cup unsweetened, vanilla almond milk (or any milk of choice)

1 teaspoon lemon extract

2 Tablespoons organic, cold-pressed, unrefined coconut oil

1 whole egg (use only the egg white, if you must. Don’t fear the yolk!)

View the full recipe at Soul Beet →