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Lemon Pancakes With Poppy Seeds

Lemon Pancakes With Poppy Seeds That Are Soft and Zesty

Enjoy light and fluffy Lemon Pancakes with Poppy Seeds, perfect for a refreshing breakfast. Vegan and gluten-free delight!
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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: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 eggs Flax eggs Use 1 tbsp flaxseed meal + 2.5 tbsp water for each flax egg.
  • 1 cup Quinoa flour Toast for enhanced flavor.
  • ½ cup Almond flour Can replace with other nut flours.
  • 2 tbsp Arrowroot starch Substitute with cornstarch if needed.
  • 2 tbsp Coconut flour Can be omitted if using extra almond flour.
  • 1 tbsp Baking powder Ensure it’s fresh for the best rise.
  • 1 tsp Ceylon cinnamon Regular cinnamon is a substitute.
  • ½ tsp Sea salt
  • ½ cup Mashed banana Applesauce also works as a substitute.
  • ½ cup Coconut yogurt Feel free to swap with any non-dairy yogurt.
  • 1 cup Non-dairy milk Almond, soy, or oat milk can be used.
  • 2 tbsp Almond oil Light olive oil can be used as an alternative.
  • ¼ cup Lemon juice Freshly squeezed for the best flavor.
  • 1 tsp Vanilla extract Opt for pure vanilla for best flavor.
  • 1 tsp Lemon flavor extract Extra zest can be used as a substitute.
  • 1 tbsp Lemon zest Should be from fresh lemons.
  • 2 tbsp Poppy seeds Can be omitted for simpler pancakes.
For Serving
  • 1 cup Fresh berries A vibrant, healthy topping.
  • ½ cup Coconut yogurt Adds creaminess to the dish.
  • ¼ cup Maple syrup Drizzle generously for maximum flavor.

Equipment

  • Non-stick griddle or skillet

Method
 

Cooking Instructions
  1. Preheat the Griddle: Heat a non-stick griddle or skillet over medium heat for 5-10 minutes until hot.
  2. Prepare the Flax Eggs: In a small bowl, combine 2 tbsp of flaxseed meal with 5 tbsp of water, mix well, and let sit for 5 minutes.
  3. Combine Dry Ingredients: In a large bowl, whisk together quinoa flour, almond flour, arrowroot starch, coconut flour, baking powder, cinnamon, and sea salt.
  4. Mix Wet Ingredients: In another bowl, blend the flax eggs, mashed banana, coconut yogurt, non-dairy milk, almond oil, lemon juice, vanilla extract, and lemon flavor extract until smooth.
  5. Combine Wet and Dry Mixtures: Gently fold the wet mixture into the dry ingredients, then fold in the lemon zest and poppy seeds.
  6. Cook the Pancakes: Lightly grease the griddle, pour ¼ cup of batter for each pancake, and cook for 2-3 minutes until bubbles form, then flip and cook for another 1-2 minutes.
  7. Keep Warm and Repeat: Transfer cooked pancakes to a plate and keep warm in a low oven while cooking remaining batter.
  8. Serve and Enjoy: Top pancakes with fresh berries, coconut yogurt, and maple syrup.

Nutrition

Serving: 1pancakeCalories: 120kcalCarbohydrates: 20gProtein: 3gFat: 4gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 150mgPotassium: 150mgFiber: 2gSugar: 3gVitamin C: 10mgCalcium: 5mgIron: 5mg

Notes

Keep the pancakes warm in a low oven while cooking the remaining batter to ensure all are served fluffy and warm.

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