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–+ servings
Lemon Pancakes With Poppy Seeds

Lemon Pancakes With Poppy Seeds for a Zesty Morning Treat

Start your day with these vegan and gluten-free Lemon Pancakes With Poppy Seeds, combining zesty flavors with delightful crunch.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: Gluten-Free, Vegan
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 tablespoons Flax Meal mixed with 5 tablespoons of water to create flax eggs
  • 1 cup Quinoa Flour provides gluten-free structure
  • 1/2 cup Almond Flour adds moisture
  • 2 tablespoons Arrowroot Starch for lightness
  • 2 tablespoons Coconut Flour absorbs moisture
  • 2 teaspoons Baking Powder creates lift
  • 1 teaspoon Ceylon Cinnamon adds warmth
  • 1 pinch Sea Salt balances flavors
  • 1 ripe Mashed Banana provides natural sweetness
  • 1/2 cup Coconut Yogurt for creaminess
  • 1 cup Non-Dairy Milk moistens batter
  • 2 tablespoons Almond Oil adds fat for browning
  • 1 tablespoon Lemon Juice for acidity
  • 1 teaspoon Vanilla Extract enhances flavor
  • 1 teaspoon Lemon Flavor omit if using fresh lemon juice
  • 1 tablespoon Lemon Zest for stronger flavor
  • 2 tablespoons Poppy Seeds adds texture
For Serving
  • to taste Fresh Berries for topping
  • to taste Coconut Yogurt for topping
  • to taste Maple Syrup optional sweetness

Equipment

  • Griddle or Non-Stick Skillet

Method
 

Step-by-Step Instructions for Lemon Pancakes With Poppy Seeds
  1. Preheat your griddle or non-stick skillet over medium heat for about 5 minutes.
  2. Prepare the flax eggs by combining 2 tablespoons of flax meal with 5 tablespoons of water and letting it sit for 5 minutes.
  3. In a large mixing bowl, whisk together 1 cup of quinoa flour, 1/2 cup of almond flour, 2 tablespoons of arrowroot starch, 2 tablespoons of coconut flour, 2 teaspoons of baking powder, and 1 teaspoon of Ceylon cinnamon with a pinch of sea salt.
  4. In another bowl, whisk the prepared flax eggs, 1 ripe mashed banana, 1/2 cup of coconut yogurt, 1 cup of non-dairy milk, 2 tablespoons of almond oil, and the juice of 1 lemon together.
  5. Gently fold the wet mixture into the dry ingredients, being careful not to overmix. Fold in the zest of 1 lemon and 2 tablespoons of poppy seeds.
  6. Lightly grease the preheated griddle and pour 1/4 cup of batter for each pancake, cooking for 2-3 minutes until bubbles form before flipping.
  7. Cook the other side for 1-2 minutes until golden brown. Repeat until all the batter is used.
  8. Stack the pancakes and top with fresh berries, coconut yogurt, and drizzle with maple syrup if desired.

Nutrition

Serving: 1pancakeCalories: 210kcalCarbohydrates: 30gProtein: 4gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 150mgPotassium: 200mgFiber: 4gSugar: 3gVitamin C: 10mgCalcium: 4mgIron: 6mg

Notes

Let the pancakes cool before storing them in an airtight container. They can be reheated in the microwave or toaster.

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