Lemon Poppy Seed Pancakes with Almond Flour

A stack of pancakes on a white plate, drizzled with syrup, with a fork beside it. A bowl of lemons is in the background.

Lemon Poppy Seed Pancakes with Almond Flour

Lemon poppy seed pancakes that are delicious and wholesome, made with almond flour and other natural ingredients.

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 344kcal

Author Christy Gurin

Ingredients

1 1/2 cups Almond flour
1 1/2 Tbsp. Tapioca Flour
1 1/4 tsp. baking powder
1/2 tsp. salt
1 Tbsp. poppy seeds
2 eggs
2/3 cup unsweetened plain almond milk
1 Tbsp. pure maple syrup
1 tsp. vanilla extract
1 Tbsp. fresh lemon juice
1 tsp. lemon zest optional
1/2 Tbsp. coconut oil, melted plus extra for pan

Instructions

Start heating frying pan or griddle over medium heat.
Stir almond meal, tapioca flour, baking powder, salt, and poppy seeds, together in a medium sized bowl.
Add eggs, almond milk, maple syrup, vanilla extract, lemon juice, and lemon zest and stir a few times to mix.
And coconut oil and whisk until just mixed and most lumps are dissolved.
Melt additional coconut oil on preheated pan or griddle over medium heat and spread out using a spatula.
Ladle a half filled ¼ cup scoop of batter onto the griddle and repeat to form multiple pancakes. Let cook until bubbles form.*
Carefully flip each pancake using a thin, long spatula or flipper. Let cook 1 more minute on other side or until lightly browned before removing from heat. Set aside and continue cooking remaining pancakes (can keep warm while rest of pancakes cook in oven preheated to 200° F (94° C).
Serve with maple syrup while still warm.

Notes

*If you're not sure if the temperature is right, make a mini test pancake. Just spoon or pour a small amount of batter onto the pan and if it browns too quickly, it is too hot and you will need to turn down the heat. If it takes over 3 minutes for bubbles to form and the pancake to be ready to flip, it is not hot enough.

Nutrition