Bisquick Lemon Poppy Seed Pancakes
These poppy seed lemon pancakes are so refreshing.
Servings: 12 servings
Ingredients
- 2 c Bisquick gluten free
- 1 ¾ c buttermilk
- 2 T butter melted
- 2 T coconut oil melted
- 2 eggs
- 2 lemons juice and zest (~1/3 c. juice)
- 1 t vanilla
- 2 T poppy seeds
- 2 T sugar
Instructions
- Combine all ingredients in a large bowl and mix with a spoon. Be careful not to over mix as this will make pancakes very flat. (Definitely don’t use an electric mixer to mix!)
- Bring a skillet to medium or medium-low heat (or a griddle to 350-375 degrees) and place ~ ½ T. butter for each pancake in the skillet. (I placed about ¼ T. butter and ¼ T. coconut oil for each of mine. )
- Pour in 3-4 T. of pancake batter. Let each side cook for 1 minute. Do this with the remaining batter. Enjoy!
Nutrition
Calories: 175kcal | Carbohydrates: 18g | Protein: 4g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 36mg | Sodium: 320mg | Potassium: 125mg | Fiber: 1g | Sugar: 6g | Vitamin A: 155IU | Vitamin C: 9.6mg | Calcium: 106mg | Iron: 0.9mg