3 eggs

3 tbsp almond milk

2 tbsp honey

1 tbsp coconut oil, melted, plus additional for pan

1 tsp vanilla extract

Zest of two lemons

1 ripe banana, mashed

1/4 cup coconut flour

1/4 tsp baking soda

Pinch of salt

1-2 tbsp poppy seeds

In a large bowl, whisk together the eggs, almond milk, honey, coconut oil, vanilla, and lemon zest. Add in the mashed banana. In a separate bowl, whisk together the coconut flour, baking soda, and salt. Add the dry ingredients to the wet ingredients. Stir together until just combined. Fold in the poppy seeds. Let the batter sit for 5 minutes to allow the coconut flour to absorb the moisture. Heat a griddle or non-stick skillet to medium-low heat. Coat the pan with coconut oil. Pour about 1/4 cup of batter onto the skillet. Cook for 3-5 minutes until the bottom is cooked through, and then carefully flip. Cook for another 2-4 minutes until lightly browned. Repeat with remaining batter. Serve warm.