Lemon Poppyseed Pancakes

Let's get real for a second.

Lemon Poppyseed Muffins are great, but Lemon Poppyseed Pancakes are better. Way better. They really are the perfect springtime breakfast treat! 

I can't believe I'm only now, at the age of 27, trying them for the very first time. Big mistake. But hey, we live and we learn, right?

This recipe has now become my go-to pancake recipe.

They're soft, light, fluffy, bursting with that refreshing lemon flavor, and filled with bites of poppyseeds throughout.

Have I sold you yet? 

Here's what you need:

  • 2 eggs (or flax eggs for vegan*)
  • 1 1/2 cups almond milk
  • 1 tsp vanilla extract
  • 1/4 cup cane sugar (or coconut sugar, but the color will vary)
  • 4 tsp baking powder
  • 1 tsp salt
  • 2 Tbsp poppy seeds
  • Zest of 2 lemons
  • 2 cups almond flour
  • 1 1/2 cups gluten-free flour
  • 1/4 cup coconut oil, melted**

Here's how to make them:

Add the eggs (or flax eggs) into a mixing bowl and whisk.

Add the almond milk and vanilla extract, and whisk gently.

Add the cane sugar (or coconut sugar), baking powder, and salt, and mix.

Add the poppy seeds and lemon zest, and mix again.

Add the almond flour and gluten-free baking flour, and whisk again.

Pour in the melted coconut oil, a little at a time, while continuing to stir the batter. 

Heat a sauté pan over medium-high heat, and add a little vegan butter to the pan (I add about 1/2 tsp at a time). Use a ¼ cup to scoop and pour the batter onto the pan, browning each side, and serve hot! Top with pure maple syrup.


*To make 2 flax eggs, add 2 Tbsp flax meal to 6 Tbsp water. Mix and transfer to fridge until it becomes thick and almost gelatinous. Most websites say to leave it for 30 minutes, but from personal experience, I have found that leaving it for a few hours at least yields the best results. I usually prepare it a day in advance.

**If the coconut oil is not liquid, and the other ingredients are cold, the coconut oil may harden into chunks throughout the batter, and the pancakes won’t fry properly. Make sure it’s liquid, and be sure to pour in a little at a time while stirring the batter.

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