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Light and fluffy lemon poppyseed pancakes with hints of lemon and poppy seed crunch. Naturally gluten-free, Paleo and grain-free.
I’ve got some fun and delicious breakfast plans for you. These healthy lemon poppy seed pancakes! They are light and fluffy, with hints of lemon juice and poppy seed crunch. I mean, who wouldn’t want lemon poppy seed muffins in a Paleo pancake form?
Especially when they are naturally gluten-free and grain-free, and especially (and most importantly) because they are so yummy!
Try my Lemon Turmeric Dressing with Mint or Healthy Lemon Ginger Turmeric Salmon if you like recipes with lemon.
Table of Contents
What makes this recipe work
- They are great for those following a gluten-free, dairy-free or Paleo diet.
- Its a fun way to play with lemon poppyseed flavor.
- They are easy to make and made with healthy ingredients.
Recipe ingredients
- banana– make sure the banana is ripe.
- eggs– these help bind the batter together.
- maple syrup– this adds a nice natural sweetener.
- lemon– this is the star of the show! You’ll need lemon juice and lemon zest here.
- baking soda– this helps the pancakes rixe.
- almond flour– make sure to use blanched almond flour because it has a more refined texture.
- tapioca flour– this is used for gluten-free recipes to get good texture in baked goods.
- coconut flour– this balances out the flours used to result in better texture.
- poppy seeds– these help give the classic flavor to lemon poppyseed recipes.
- almond milk– make sure to use one without added flavors or sugars.
See recipe card below for a full list of ingredients and measurements.
Step by step instructions
- Mix the banana, eggs, maple syrup, lemon juice and lemon zest in a bowl.
- In another bowl, mix the baking soda, almond flour, tapioca flour, coconut flour, and poppy seeds.
- Pour the dry ingredients into the wet ones and mix. Then add almond milk and mix again. I recommend letting the batter sit for a few minutes at this point to let the flours absorb the batter a bit.
- Then, cook your pancakes!
Other pancake recipes you’ll love:
Did you try this recipe? Please leave me a ⭐ review below!
Lemon Poppyseed Pancakes (Paleo, Gluten-free)
Ingredients
- 1/3 cup mashed banana, (this was 1 small banana for me)
- 2 eggs
- 1/2 Tbs maple syrup
- 3 Tbs lemon juice
- 1 tsp lemon zest
- 1/2 tsp baking soda
- 1/4 cup almond flour
- 1/4 cup tapioca flour
- 1/4 cup coconut flour
- 2 Tbs poppy seeds
- 1/4 cup almond milk
Instructions
- In a large bowl, mix the mashed banana, eggs, maple syrup, lemon juice, and lemon zest together with a whisk or fork until very well mixed.
- In another bowl, mix together the baking soda, almond flour, tapioca flour, coconut flour, and poppy seeds.
- Pour the bowl of dry ingredients into the wet ingredients and mix. Add 1/4 cup of almond milk to the batter and mix. Let the batter sit for a few minutes.
- Then, heat some oil in a large pan over medium heat. I found a little bit higher than medium heat to be best, but not medium-high, though this will depend on your stove. Put 2 Tbs sized spoonfuls of the batter onto the pan. Cook for about 2 minutes per side, flip, and cook for another minute or so.
- (note: cooking time may vary depending on your stovetop)
- Yields 5 pancakes, this could serve 1-2 people.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I love how creative your food is! I am like the least inspired cook!
Aw thanks so much!