Paleo Lemon Poppy Seed Banana Pancakes (GF)

Light and fluffy, with hints of lemon and poppy seed crunch. These pancakes are lemon poppy seed muffins in Paleo pancake form. Naturally gluten-free and grain-free.

I’ve got some fun and delicious breakfast plans for you… these Paleo Lemon Poppy Seed Banana Pancakes! They are light and fluffy, with hints of lemon juice and poppy seed crunch.

Just delish!

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!

I’m a bit delayed getting this post up because… I moved… AGAIN. Haha I feel like the ultimate nomad. But I’m hoping to chill out and make roots in one spot for a while.

My husband and I drove from NJ to FL and we stopped in Topsail NC, Charleston SC, Savannah GA, and St. Augustine FL.

It was super fun to visit all of these places that we had never been to, and to catch up with friends along the way.

I secretly love road trips, especially in the USA, because I feel like there is just soooo much to see. And you can stop and go as you choose.

Anyways, back to these Lemon Poppy Seed Banana Pancakes.

Ingredients needed to make these Paleo Lemon Poppy Seed Banana Pancakes:

• banana
•  
•  
•  
• baking soda
• almond flour
• tapioca flour
• coconut flour
• poppy seeds
• almond milk

I LOVE eating these Paleo Lemon Poppy Seed Banana Pancakes with almond butter, extra lemon juice, and maple syrup on top. 

I know everyone likes to top their pancakes differently, but I highly recommend adding a tad more fresh squeezed lemon juice on top, to really enhance that lemon juice flavor. 

How to make these Paleo Lemon Poppy Seed Banana Pancakes:

• To start, you mix the most of the wet ingredients together in one bowl… which is the banana, eggs, maple syrup, lemon juice and lemon zest.
• Then in another bowl, you mix together the dry ingredients together. This includes baking soda, almond flour, tapioca flour, coconut flour, and poppy seeds.
• Then you pour the dry ingredients into the wet ones and mix. Then you 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!

I know “banana” is in the title of the recipe, but you really can’t taste it that much here.

I used it more for the texture. I find that Paleo pancakes work out best for me when bananas are involved.

Maybe it’s the lemon zest, lemon juice, or a combination of everything, but I didn’t find there to be much, if any banana flavor, just in case you were wondering!

I hope you enjoy these as much as I do…I’ve made them 3 times since coming up with the recipe, and I didn’t come up with it that long ago…

I’m kind of thinking that these Lemon Poppy Seed Banana Pancakes are the perfect Spring pancake… and would be lovely over Easter weekend.

Though, you may need to make extra because they disappear fast!

Let me know how these turn out for you! I love seeing others enjoy my recipes. 🙂

Paleo Lemon Poppy Seed Banana Pancakes (GF)

Dominique

Light and fluffy, with hints of lemon and poppy seed crunch. Basically these are lemon poppy seed muffins in Paleo pancake form. Naturally gluten-free and grain-free.

4.41 from 5 votes

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Prep Time 10 minutes mins

Cook Time 8 minutes mins

Total Time 18 minutes mins

Course Breakfast

Cuisine American, Paleo

Servings 5 pancakes

Calories 144 kcal

Ingredients

  

1x2x3x

• ▢ 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

Calories: 144kcalCarbohydrates: 16gProtein: 5gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 65mgSodium: 165mgPotassium: 119mgFiber: 4gSugar: 4gVitamin A: 105IUVitamin C: 5mgCalcium: 92mgIron: 1mg

Tried this recipe?Let us know how it was!