Go Back Email Link
–+ servings

[Gluten-Free] Lemon Poppy Seed Pancakes

No ratings yet
Print Recipe Pin Recipe
Servings 4

Ingredients
  

  • 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

Instructions
 

  • 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!
Tried this recipe?Let us know how it was!