Paleo Lavender Lemon Pancakes (Low-Carb, Keto)

A grain-free, paleo lavender lemon pancake recipe that adds a burst of freshness to your morning. These pancakes are keto, low-carb, and delicious.

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• About These Pancakes
• Ingredients Needed
• Let's Make Them
• Top Tips + FAQs
• More Recipes You Might Like
• 📖 Recipe
• 💬 Comments

I left for work this morning in weather reminiscent of April rather than January. It was warmish, rainy, the ground steamy and ghost like. Still dark, as I leave well before the sun comes up, I drove through the veil of drops and arrived to work nearly unaware of the trip. Sixty miles on autopilot. Happens a lot. 

My attention was on a podcast. This one was an interview with a cookbook author who'd spent over 20 years living in Provence. Daydreaming of Julia Child's kitchen with its pot outlines and all, I imagined what life would be like if I could do what I love for a living. I like torturing myself with listening to how others are living and as if by osmosis, I could slow down and embrace a lifestyle of that sort.

It's not complicated really, the emphasis being on quality over quantity. Essentially the message is: "stop buying shit you don't need, focus on the every day moments of life, cook more, appreciate simplicities, etc". Do little things that bring you joy. Have a plant on your desk, burn a candle now and then, diffuse oil...that sort of thing. And then that got me thinking about how much I love diffusing oil...lavender on my mind, again. 

My mother in law recently got me a tub of culinary lavender from a lavender farm near her house. It was one of the greatest gifts I ever received. The way to my soul is always through food and wine! This lavender farm is magical. To get there, you have to make your way though the steep hills of a wooded mountain side. Doubtful that such a place could exist at the end of such road, there was a clearning and we'd arrived. A wide open space, rows and rows of lavender and an overwhelmingly beautiful view. The type of place that makes you sigh. Then there is the gift shop, loaded with everything lavender. The day we visited, I stocked up on several lavender products but completely missed the culinary lavender which she so gracelously got for me. 

I was in need of a new pancake recipe and decided to play around with lavender and see what happens. Lemon and lavender pair very well together so it became obvious. I would be making lavender lemon pancakes. Two of my favorite ingredients in one little cake. The trick is to not go overboard on the lavender and just use enough to give the food a hint of lavender. 

I make a big batch and save them for the whole week. They reheat well and can be topped with anything you want from maple syrup to honey or whatever else suits you.  

About These Pancakes

• They are paleo, keto, low-carb
• Gluten-free, grain-free, dairy-free
• Vegetarian
• Uniquely flavorful 
• Easy to make
• Healthy and nutritious

Ingredients Needed

• 4 room temperature eggs
• 1 cup almond milk at room temperature
• ½ teaspoon baking soda
• zest of 1 lemon
• 1 tablespoon melted coconut oil + extra for cooking
• 1.5 teaspoon culinary lavender
• 1 tablespoon maple syrup (skip for keto, low carb)
• 1 teaspoon vanilla
• ½ cup coconut flour
• pinch of salt

Let's Make Them

Step 1. Combine all ingredients in bowl and whisk until fully incorporated.

Step 2. Preheat pan on medium and add about ½ teaspoon of coconut oil.

Step 3. Add roughly ¼ cup of batter and cook for 2-3 minutes per side.

Step 4. Serve right away or store in the refrigerator for a week. You should be able to cook about 3 cakes at a time in a regular-sized frying pan.

Top Tips + FAQs

How Do You Store The Pancakes?

Keeping them in an air-tight container in the refrigerator for up to a week is perfectly fine. I like to reheat as a few in the morning and make breakfast quick and easy.

Do You Need Maple Syrup?

If you're following a keto and low-carb diet, skip the maple syrup.

Why Should The Ingredients Be At Room Temperature?

You want the eggs and milk to be at room temperature otherwise the ingredients will not fully incorporate. If you're low on time, just put the eggs in a bowl of warm water for 10 minutes and you can heat the milk for 30 seconds in the microwave or on the stovetop for 2 minutes so it warms just slightly but isn't hot.

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