[Gluten-Free] Lemon Poppy Seed Pancakes

These [Gluten-Free] Lemon Poppy Seed Pancakes are made with oats, almond flour, and fresh lemon. They are light, fluffy, and a perfect brunch option!

[Gluten-Free] Lemon Poppy Seed Pancakes

Basically anything that is lemon poppy seed flavored is my husband’s favorite. Lemon bars, lemon poppy seed cookies, bread, muffins, you name it, he loves it. So you can just imagine how long he had been asking me to make these pancakes.

These quick and easy pancakes only require one bowl, and a few simple ingredients. The flour base is a mix of oats and almond flour, which gives them a substantial (yet light) texture. Then all you need are the usual suspects: things like eggs, milk, vanilla, coconut sugar, and don’t forget the lemon zest and poppy seeds!

[Gluten-Free] Lemon Poppy Seed Pancakes

They have a fresh and tangy flavor from the lemon, and a hint of sweetness from a tiny bit of coconut sugar. They cook up beautifully, and have a perfect cakey texture. I like to keep my toppings simple with just a little (dairy-free) butter and maple syrup. But you can jazz it up by adding berries, or even some whipped cream!

This pancake recipe is a perfect option for a gluten-free brunch! Serve it up with a baked egg dish, some fresh fruit, and a delicious coffee concoction.

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[Gluten-Free] Lemon Poppy Seed Pancakes

Servings 4


  • 1 cup gluten-free oats
  • 1 ½ cups almond flour
  • ½ tsp baking powder
  • 1 tbsp coconut sugar
  • 2 tbsp poppy seeds
  • 1 tsp vanilla extract
  • juice of 1 large lemon
  • 1 (heaping) tbsp lemon zest
  • 2 eggs
  • 1 cup unsweetened non-dairy milk


  • Add the oats to a food processor and pulse for about 30 seconds, until the oats turn into a flour consistency.
  • Next, add all of the rest of the ingredients to the food processor and pulse for another 30 seconds, until the batter comes together and is evenly mixed. (You can also do all of this in a regular bowl with a whisk. Just transfer your oats to a large mixing bowl, then add all of the other ingredients and whisk until combined.)
  • Preheat a large skillet over medium heat, and add about a tbsp of coconut oil (or butter) to the pan. Once melted, pour 1/4 cup of the batter to the pan. Depending on how big your pan is, you can cook 3-4 pancakes at a time.
  • Cook for 2-3 minutes on the first side, then flip and cook another 1-2 minutes, until golden brown. Repeat with the rest of the batter.
  • Serve with maple syrup and enjoy!

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