Lemon Poppy Seed Pancakes with Almond Flour

Lemon poppy seed pancakes that are delicious and wholesome, all by using almond flour! All that and they’re still delicious!

Sundays are for pancakes, slowly sipping coffee, reflecting on life, and taking a minute to sloooow down and just enjoy it all. Maybe its just me but I need this mellow recharge time here and there to really be on my game the rest of the week. I also need a breakfast that is going to energize and keep me full though.

These lemon poppy seed pancakes fit the bill on every level, tasting decadent like a treat, yet they’re loaded with wholesome ingredients.

Lemon poppy seed pancakes are wee bit fancy to me too. Something about the freshness of the lemon and just that overall flavor combo in general, it just feels special. Back when I shared this lemon poppy seed bread with you, several lifetimes ago, I remember feeling the same way. Looking back at those old posts, I just can’t even believe I’ve been blogging for this long!

I’m so happy that I created this space for sharing my recipes and that you’ve been willing to come along for the ride with me. I’m not always consistent with my posts, but so many of you have stuck with me anyways and I’m so incredibly grateful for each and every one of you. Your sweet comments and emails brighten my day. 🙂

Ahhh… and let’s get back on track. We were talking about lemons right? And how awesome they are paired with poppy seed? Well, this combo is certainly a welcome variation from your standard blueberry pancake recipe (although that one is one of my fav’s!). Its just nice to try something a touch different than your typical breakfast fare. 

Oh and notice how we’re doing this all in the same bowl? Easy as can be. No need for any fuss or to mix separately with this lemon poppy seed pancake recipe.

When all is said and done, you end up with a sexy batter like the one below. In the instructions, I recommended using a small scoop to make smallish (about 3″) pancakes. There is a reason for this my friends!

Even with that egg, tapioca flour, and other jazz, almond flour is still just ground up almond at the end of the day and it will want to behave like it is. If your pancakes are too big, they’ll break when you go to flip them. The (minor) downside of almond flour I guess.

Luckily, these lemon poppy seed pancakes are totally worth tackling as minis, so no loss there. Plus, you get a bigger stack when they’re small and that’s always fun.

Now let’s talk syrup. Lately, I have been craving sweets like crazzzy! I love a good treat from time to time but this is so unlike me to crave processed sugar junk like I have been. I love this little baby in my belly but she’s driving me to extremes, let me tell you.

So where does syrup fit in? Well before you go dousing your lemon poppy seed pancakes with pure maple syrup thinking you’re in the clear because its natural, compare the sugar content to Aunt Jemima’s. Yup, pretty similar. The difference is that those processed sugars come from high fructose corn syrup while pure maple syrup gets sweetness from natural sugars.

As I create this life inside of me, I’ve been getting down on myself for giving into my sugar cravings. I imagined my pregnancy to be filled with asparagus, happily noshing down veggies like they’re chocolate cake.

In reality, I haven’t been the poster child for healthy eating. While these last two months have had some over indulgences, I’m trying hard to get back in balance. Within reason of course. I mean, lemon poppy seed pancakes were a must today.