Lemon Poppyseed Pancakes are full of lemony flavor and are light and fluffy. They make for a fun breakfast that’s a little different than regular pancakes and maple syrup.
I finally feel like we are getting some good news around here! Spring has sprung! Spring is one of my favorite seasons for so many reasons. Blossoms on the trees, flowers starting to bloom, and the warm sunny days. I am so happy!
Because were still in this quarantine and practicing social distancing due to COVID-19, my daughter has been helping me in the kitchen more so than before. She helps stir, pinch salt into my recipes, and taste tests for me. It’s our little bonding time and I love it. She reminds me of me when I was a kid.
One thing Molly absolutely loves is pancakes. She eats blueberry pancakes for breakfast a few times a week. Lemon poppyseed can be a little interesting for kids because it’s not their normal pancake with syrup type of pancake. So I was pretty happy when she ate two of these up first thing in the morning and asked for seconds. Mom win!
I was surprised at how well these Lemon Poppyseed Pancakes turned out the very first time. I took my grain-free waffle recipe and added some lemon zest, lemon juice and poppyseeds and voila! The perfect pancakes! I also tried making these in the waffle maker and they turned out amazing! So if you don’t want pancakes, and want waffles, this recipe works great for both!
My favorite toppings:
- The strawberry sauce recipe from Grain-free Waffles
- CoYo Vanilla Bean Yogurt like in the pictures
- Fresh blueberries or raspberries
- Good ol’ maple syrup!
Lemon Poppyseed Pancakes
- 3 eggs
- 1/4 cup ghee or coconut oil, melted
- 3/4 cup nut milk
- 3 tbsp maple syrup
- 1/2 cup +1 tbsp coconut flour
- 3/4 cup tapioca starch
- 2 lemons, zested
- 1 1/2 tsp baking powder
- 1 tbsp poppyseeds
- 1 tsp vanilla extract
- Oil for cooking the pancakes
- In a medium sized saute pan or skillet, add a small amount of oil such as ghee or avocado oil and allow to slowly warm
- Meanwhile, in a medium sized bowl, add the coconut flour, tapioca starch, baking powder, and poppyseeds and stir
- In another bowl, add the eggs, maple syrup, nut milk, lemon zest, vanilla extract and stir to combine
- Pour the wet ingredients into the dry ingredients and mix well. Add the melted ghee and stir again
- With a 1/3 cup measuring cup, scoop some of the pancake batter into the hot pan and spread out slightly forming a pancake. Repeat with the batter until all of the batter is used and pancakes are made
- Top with your favorite toppings and enjoy!