Take your pancake game to the next level with these delicious Lemon Poppy Seed Pancakes with a Creamy Lemon Sauce. They are perfect for a spring or summer breakfast and best of all - they are deceivingly simple to make.
Add all the pancake ingredients to a blender, except the poppy seeds. Blend until smooth, scraping down the sides of the blender as needed. Stir in the poppy seeds.
Heat a skillet over medium heat, then add pour pancake batter into pan. I use 1/4 cup of batter per pancake.
Cook until you begin to see bubbles forming on the edges of the pancake, flip and cook until the pancake has browned on each side.
Creamy Lemon Sauce:
In a small sauce pan, combine the butter, lemon juice, water and vanilla. Allow to simmer for 5-10 minutes.
Remove from heat and stir in sweetener, poppy seeds, lemon zest, and sour cream.
Serve pancakes topped with sauce and enjoy!
*Nutrition Info for 1 serving (approximately 2 pancakes and 2-3 tbsp of sauce): 439 calories, 40.7g fat, 7.2g carbs, 3.3g fiber, 12.8g protein3.9g net carbs! (net carbs = total carbs - fiber)*this nutrition info is only an estimate and should not serve as medical advice.