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Lemon Pancakes with Poppy Seeds

Enjoy a delightful breakfast with these gluten-free Lemon Pancakes enriched with poppy seeds and a refreshing hint of lemon zest.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American, Gluten-Free
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup quinoa flour
  • 1/2 cup almond flour
  • 2 tablespoons arrowroot starch
  • 2 teaspoons coconut flour
  • 2 teaspoons baking powder
  • 1 teaspoon Ceylon cinnamon
  • 1/2 teaspoon sea salt
  • 1 tablespoon poppy seeds
Wet Ingredients
  • 2 flax eggs or 2 chicken eggs
  • 1/4 cup mashed banana
  • 1/4 cup coconut yogurt or any non-dairy yogurt
  • 1 cup non-dairy milk
  • 2 tablespoons almond oil or other lightly flavored oil
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1/4 to 1/2 teaspoon lemon flavor optional for extra lemony taste
  • 2 tablespoons lemon zest
To Serve
  • Fresh berries For serving
  • Coconut yogurt For serving
  • Maple syrup For serving

Method
 

Preparation
  1. Preheat your griddle over medium heat.
  2. In a small bowl, whisk together the flax eggs and water, setting aside to let it gel.
  3. In a large mixing bowl, whisk together quinoa flour, almond flour, arrowroot starch, baking powder, cinnamon, and sea salt.
  4. In another bowl, beat the flax eggs (or chicken eggs), mashed banana, coconut yogurt, non-dairy milk, almond oil, lemon juice, vanilla, and lemon flavor.
  5. Pour the wet mixture into the dry ingredients and mix until you have a smooth batter.
  6. Gently fold in lemon zest and poppy seeds.
Cooking
  1. Lightly grease the griddle with nonstick cooking spray or coconut oil.
  2. Ladle 1/4 cup of batter onto the griddle, spacing them out.
  3. Cook until small bubbles form around the edges, about 2-3 minutes, then flip and cook for another 1-2 minutes until golden brown.
  4. Repeat until all batter is cooked.
Serving
  1. Serve warm with fresh berries, coconut yogurt, and a drizzle of maple syrup.

Notes

Store any leftovers in an airtight container in the fridge for up to a week. Reheat in a skillet or microwave when needed.