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–+ servings
lemon Pancakes With Poppy Seeds

Fluffy Lemon Pancakes With Poppy Seeds for a Bright Breakfast

Enjoy these fluffy lemon pancakes with poppy seeds for a bright and refreshing breakfast experience.
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Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 30 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: Vegan
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 tablespoon Ground Flaxseeds for flax eggs
  • 2.5 tablespoons Water for flax eggs
  • 1 cup Quinoa Flour toasted for enhanced flavor
  • 1/2 cup Almond Flour or substitute with oat flour
  • 1 tablespoon Arrowroot Starch or cornstarch
  • 1/4 cup Coconut Flour use less if substituting
  • 2 teaspoons Baking Powder ensure it's fresh
  • 1 teaspoon Ceylon Cinnamon or standard cinnamon
  • 1/4 teaspoon Sea Salt
  • 1 medium Mashed Banana omitable
  • 1 cup Coconut Yogurt or traditional yogurt for non-vegan
  • 1 cup Non-Dairy Milk any plant-based milk works
  • 2 tablespoons Almond Oil or melted coconut oil
  • 2 tablespoons Lemon Juice or apple cider vinegar
  • 1 teaspoon Vanilla Extract optional
  • 1/2 teaspoon Lemon Flavor optional
  • 1 tablespoon Lemon Zest fresh zest preferred
  • 2 tablespoons Poppy Seeds or substitute with hemp seeds
For Toppings
  • 1 cup Fresh Berries for serving
  • 1 cup Coconut Yogurt for serving
  • 1/4 cup Maple Syrup for serving

Equipment

  • Non-stick griddle
  • Mixing bowls
  • whisk
  • Spatula
  • ladle

Method
 

Cooking Instructions
  1. Preheat a non-stick griddle or frying pan over medium heat for about 5 minutes.
  2. Prepare flax eggs by combining 1 tablespoon of ground flaxseeds with 2.5 tablespoons of water. Let sit for 5 minutes until thickened.
  3. In a large bowl, whisk together quinoa flour, almond flour, arrowroot starch, baking powder, cinnamon, and sea salt.
  4. In another bowl, mix prepared flax eggs, mashed banana, coconut yogurt, non-dairy milk, almond oil, lemon juice, vanilla extract, lemon flavor (if using), and lemon zest until smooth.
  5. Pour wet ingredients into dry ingredients and stir until just combined. Gently fold in the poppy seeds.
  6. Lightly grease the griddle and pour ¼ cup of batter for each pancake. Cook for 2-3 minutes until bubbles form, then flip and cook for 1-2 minutes until golden.
  7. Repeat with remaining batter, adjusting heat as necessary.
  8. Serve warm topped with fresh berries, coconut yogurt, and a drizzle of maple syrup.

Nutrition

Serving: 1pancakeCalories: 210kcalCarbohydrates: 30gProtein: 5gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gSodium: 200mgPotassium: 150mgFiber: 4gSugar: 5gVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

These pancakes are gluten-free, vegan, and easy to customize with your favorite toppings.

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