Toot toot toot! Do you hear that? it’s me tooting my own horn for the unapologetically sweet, rich healthy gluten-free pancakes I invented. I have kept my promise to continue experimenting with grain-free, gluten-free, dairy-free, high-protein pancakes, and today I present to you a gluten-free lemon poppy seed pancake recipe that will knock your socks off.
I’m not one to gloat (well, I might be), but I impressed myself with these little goodies.
The back story: Loren and I went to brunch a few weekends ago at a new little spot in Oakland, and on the menu were lemon pancakes. We saw them on the table next to us, and I was mesmerized. Of course they weren’t gluten-free, but I had to try a bite of Loren’s short stack anyway. I just couldn’t pass it up, plus I had an ulterior motive: I was determined to make my own version at home that I could enjoy in all its glory, and I needed a point of reference. They were indeed superb pancakes. Not too dense, not too mushy, not to thick, not too chewy — just right (said Goldilocks).
To be perfectly honest, lemon isn’t usually my flavor of choice for sweet foods. In something like a custard or cake, I much prefer rich flavors like caramel, chocolate, or coffee and tend to shy away from fruity, and especially citrus-y, flavors. But these pancakes (and yes, I consider pancakes a sweet food, even if I’m eating them for breakfast) stuck out to me. They reminded me of the one lemon-flavored treat that I absolutely love: the lemon poppy seed muffin.
After this brunch, I was determined to create the perfect grain-free lemon poppy seed pancake. Following some of the guidelines I’d found to be successful in my first grain-free pancake experiment, I went to it, first with just the lemon, then with the poppy seeds and almond extract. Both were delicious, so it’s up to you which way you go.
The beauty in these flap jacks is that they’re full of fiber, protein, healthy fat, and phytonutrients from the lemon zest. And in the entire recipe there’s only 1 tbs maple syrup, so they are low in sugar too! Of course, how much syrup you add to your stack of jacks could dramatically increase the sugar load, so be careful if you’re concerned about such things — which we all should be.
Gluten-Free Lemon Poppy Seed Pancakes
Makes 8 pancakes – enough for 2 or 3 people
- 1/2 cup blanched almond flour (CWB Favorite Pick)
- 1/3 cup coconut flour (CWB Favorite Pick)
- 1/4 cup ground flax (CWB Favorite Pick)
- 1 tbs poppy seeds
- 1/4 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- OPTIONAL 2-3 tbs hydrolyzed collagen like this.*
*I like this gelatin because:
- it’s from grass-fed cows
- it’s easy to digest
- it’s great for muscle growth, bone health, and immune function
- it won’t gel and make your pancakes weird
- 2/3 cup coconut milk (CWB Favorite Pick)
- 4 pastured whole eggs
- 1 tbs maple syrup
- 1 tsp almond extract (CWB Favorite Pick)
- 1.5 tsp extra virgin coconut oil, melted (plus extra for the pan, or butter/ghee)
- Zest from 1 lemon (about 2 tsp)
- OPTIONAL: have an extra lemon ready for zest topping at the end
- Juice from 1 lemon (about 2 tbs)
- Mix the dry ingredients in a small bowl and set aside
- In a microwave safe bowl, warm 1.5 tsp of coconut oil in microwave until melted (about 20 seconds)
- In a large mixing bowl, add all wet ingredients, and then slowly whisk in coconut oil
- Once all wet ingredients are mixed, whisk dry into wet
- Heat a skillet on medium heat and add coconut oil or ghee to the pan
- Use a spoon to scoop the mix into the pan (about two spoonfuls per cake) and let cook for a few minutes on each side
- OPTIONAL: Sprinkle a little extra zest on the top of the stack before adding pure maple syrup
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