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.
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 4
Can be served with Strawberry Preserves, or Apricot Preserves.
Gluten-Free Lemon Poppyseed Pancakes
Equipment
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
I should try this pancakes!
They are yummy!! Let me know if you try them. Have a marvelous day/night!
This looks delicious! Nice recipe 🙂
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!