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You are here: Home / Breakfast / Gluten-Free Lemon Poppyseed Pancakes

Breakfast

Gluten-Free Lemon Poppyseed Pancakes

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Guten-Free Lemon Poppyseed Pancakes are sweet and tart with a slight crunch from the poppy seeds. One bite of these Gluten-Free Lemon Poppyseed Pancakes and mouthwatering flavors will send you over the moon. In fact,  two of my favorite flavors are sweet and tart as they pair so nicely together. Freshly Squeezed lemon zest and lemon juice add such a divine flavor. Believe it or, not these pancakes are not eggy like other gluten-free pancakes. They puff up quite nicely with a citrus flavor you won’t soon forget. Not to mention they are just in time for Spring.Gluten-Free Lemon Poppyseed Pancakes topping with a syrup

When I went grain-free I thought I would never be able to eat pancakes ever again. However, this is actually an old recipe that I revamped to make it grain-free. If you were to ask me what is the one thing I miss more than anything else it is bread etc. Indeed, some or my favorite breakfast items are pancakes, crepes, waffles, and muffins. Therefore, I was extremely happy when I wrote this recipe as it is not only delicious but filled my desire for pancakes. I have revamped this recipe several times first it was dairy-free, then gluten-free, refined sugar-free and now grain-free. Not to mention, my family couldn’t even taste the difference. Consequently, these are so yummy.

Gluten-Free Lemon Poppyseed Pancakes

While this recipe does take a little time to make it is so worth it. Indeed, if you like pancakes and lemons this is soon to be a family favorite. As a matter of fact, this would be the perfect breakfast for Mother’s Day or Father’s Day. Or make this along with my Gluten-Free Ham Bacon Quiche for a small brunch.

These pancakes are so decadent and flavorful but are even better with my Lemon Maple Syrup. The syrup will take these pancakes over the top and have your tastebuds in seventh heaven.

Approximately 4 servings. Each serving contains 3 pancakes. For more information on cassava flour read my blog.

Gluten-Free Lemon Poppyseed Pancakes

Ingredients:

  • 1 cup cassava flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 Tablespoon poppy seeds
  • 1/3 cup thick creamy coconut milk
  • 2/3 cup almond milk
  • 1/3 cup 2 teaspoons lemon juice
  • 1 egg
  • 3 teaspoons avocado oil
  • 1/3 cup monk fruit sugar
  • zest of a lemon
  • oil to cook pancakes

Directions:

First, combine together cassava flour, baking powder, baking soda, and poppy seeds. Second, combine sugar and lemon zest. Next, let sit.
Combine some of the thick coconut milk with about 2 tablespoons of coconut water until you get a thick substance. Add lemon juice, egg, and almond milk to the coconut milk mixture and oil. Finally, place the coconut mixture into a blender and add 1/2 the cassava flour mixture. Blend and add the other half. Heat up a frying pan with 2 teaspoons or so of avocado oil. Lastly, pour out some batter to make three small pancakes. Flip when you see small holes being made in the pancake batter. Fry for 2 – 3 minutes. Remove from the frying pan and serve. Serves 4Gluten-Free Lemon Poppyseed Pancakes a short stack on a white plate, with a slice of lemon, whipped cream, berries, and a sprig of mint.

Can be served with Strawberry Preserves, or Apricot Preserves.

Gluten-Free Lemon Poppyseed Pancakes a short stack on a white plate, with a slice of lemon, whipped cream, berries, and a sprig of mint.
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5 from 1 vote

Gluten-Free Lemon Poppyseed Pancakes

Gluten-Free Lemon Poppyseed Pancakes Recipe paleo, dairy-free, and vegan-friendly. A fluffy, light, and citrus flavored breakfast favorite.
Course Breakfast
Cuisine American
Keyword Citrus Falvored Pancakes, Dairy-Free Lemon Poppyseed Pancakes, Gluten-Free Lemon Poppyseed Pancakes Recipe, Gluten-Free Pancakes, Grain-Free Lemon Poppyseed Pancakes, Lemon Pancakes, Lemon Poppyseed Pancakes, Lemon Poppyseed Pancakes Recipe, Paleo Lemon Poppyseed Pancakes, Paleo Recipe, Pancake Recipe, Pancakes, Recipe For Sweet and Tart Lemon Poppyseed Pancakes, Refined Sugar-Free Pancakes, Sweet and Tart Lemon Poppyseed Pancakes, Sweet and Tart Lemon Poppyseed Pancakes Recipe, Vegan Lemon Poppyseed Pancakes, Vegan-Friendly Recipe
Prep Time 6 minutes
Cook Time 16 minutes
0 minutes
Total Time 22 minutes
Servings 4 Servings
Calories 242kcal
Author LaRena Fry

Equipment

1 " class="wprm-recipe-equipment-link" target="_blank">Pots Pans
1 " class="wprm-recipe-equipment-link" target="_blank">Spatula
1 " class="wprm-recipe-equipment-link" target="_blank">Measuring cups and spoons
1 High Powered Blender

Ingredients

  • 1 cup cassava flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tbsp poppy seeds
  • 1/3 cup thick part of a can of unsweetened coconut milk full fat Plus two tablespoons of liquid water from the can
  • 2/3 cup almond milk
  • 1/3 + 2 cup + tsps freshly squeezed lemon juice
  • 1 whole egg
  • 3 tsp avocado oil
  • 1 zest of one lemon

oil to cook pancakes

    Instructions

    • First, combine together cassava flour, baking powder, baking soda, and poppy seeds.
    • Second, combine sugar and lemon zest.
    • Next, let the sugar and lemon zest sit.
    • Combine some of the thick coconut milk with about 2 tablespoons of coconut water until you get a thick substance.
    • Add lemon juice, egg, and almond milk to the coconut milk mixture and oil.
    • Let this sit for 10 minutes to create a buttermilk of sorts.
    • Finally, place the liquid mixture into a blender add 1/2 the cassava flour mixture.
    • Blend and add the other half.
    • Heat up a frying pan with 2 teaspoons or so of avocado oil.
    • Lastly, pour out some batter to make three small pancakes.
    • Flip when you see small holes being made in the pancake batter.
    • Fry 2 – 3 minutes per side.
    • Remove from the frying pan and serve.

    Notes

    Nutrition Facts
    Servings 4.0
    Amount Per Serving 3 Pancakes
    Calories 242
    % Daily Value *
    Total Fat 13 g 20 %
    Saturated Fat 2 g 10 %
    Monounsaturated Fat 8 g
    Polyunsaturated Fat 2 g
    Trans Fat 0 g
    Cholesterol 47 mg 16 %
    Sodium 230 mg 10 %
    Potassium 57 mg 2 %
    Total Carbohydrate 28 g 9 %
    Dietary Fiber 3 g 11 %
    Sugars 1 g  
    Protein 2 g 4 %
    Vitamin A 4 %
    Vitamin C 16 %
    Calcium 15 %
    Iron 3 %
    * The Percent Daily Values are based on a 2,000 calorie diet so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
     
     

    Nutrition

    Serving: 4servings | Calories: 242kcal | Carbohydrates: 28g | Protein: 2g

    Gluten-Free Lemon Poppyseed Pancakes two different pictures with a plate of pancakes.

     

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    Comments

    1. Kate Scullery says

      July 31, 2018 at 5:26 pm

      I should try this pancakes!

      • LaRena’s Corner says

        July 31, 2018 at 6:32 pm

        They are yummy!! Let me know if you try them. Have a marvelous day/night!

    2. Emily says

      February 9, 2020 at 8:10 am

      This looks delicious! Nice recipe 🙂

      • LaRena’s Corner says

        February 9, 2020 at 10:43 am

        They certainly are. In fact, they are some of my favorite pancakes. Let me know if you try them. Have a wonderful and blessed day!

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