Gluten Free Lemon Poppy Seed Pancakes

Ingredients

• 1 cup cold water
• 1/2 teaspoon baking soda
• 3/4 cup ricotta
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 3 Tablespoons granulated sugar
• 1/2 teaspoon fine sea salt
• 1 1/2 Tablespoons lemon zest (yellow portion only)
• 1 1/2 cups Kodiak Cakes Gluten-Free Flapjack Mix
• 1 1/2 Tablespoons poppy seeds
• 3 Tablespoons freshly squeezed lemon juice
• 2 Tablespoon melted coconut oil
• 1 cup powdered sugar
• 1/2 Tablespoon lemon zest (yellow portion only)
• 2 Tablespoon lemon juice
• 1/2 - 1 Tablespoon milk (optional - only if you want a pourable glaze)

Instructions

1. 1

   In a large bowl, mix the water and...: In a large bowl, mix the water and baking soda together.

2. 2

   Add in the ricotta, eggs, vanilla, sugar, salt,...: Add in the ricotta, eggs, vanilla, sugar, salt, and lemon zest. Stir until the ricotta and eggs are fully combined with the other wet ingredients.

3. 3

   Add in the Kodiak Cakes Gluten-Free Flapjack Mix,...: Add in the Kodiak Cakes Gluten-Free Flapjack Mix, poppy seeds, lemon juice, and coconut oil. Stir until just combined. Don’t overmix! You want a few lumps in pancake batter. Let the batter rest for 10 minutes while the griddle heats - this allows the batter to thicken.

4. 4

   Heat a griddle over medium-high heat. Add a...: Heat a griddle over medium-high heat. Add a good amount of coconut oil and spread it across the griddle.

5. 5

   Using a ¼ cup measuring cup, scoop the...: Using a ¼ cup measuring cup, scoop the batter onto the griddle. Cook until several small bubbles have formed on the top. Flip using a large spatula. Continue cooking until the pancakes are cooked through.

6. 6

   In a medium bowl, mix the powdered sugar,...: In a medium bowl, mix the powdered sugar, lemon zest, and lemon juice. If you want a thick spreadable glaze, this should be the perfect consistency. If you want a thinner glaze that is pourable, add milk 1 teaspoon at a time until you reach the consistency you want.