I have a very vivid memory from when I was little, licking finger-fuls of lemon poppyseed cake batter in our kitchen.
Our off-white vinyl countertops came up to my nose, just high enough so it made it hard to see what was on the counter. But just low enough so I could reach my little hands up and into whatever goodness my mom was baking that day.
Her lemon poppyseed cake had one of my favorite batters. Warm flavors of vanilla carried the batter, complete with a hint of lemon and what can only be described as the perfect amount of poppy seeds.
Once baked, the cake was perfection. Light, fluffy, and pillowy soft. Eggy and golden and just right. I loved that cake.
So years later in high school I remember asking my mom what the recipe for it was.
“You mean the one I always used to make?” she said.
“Yes, that one!” I said.
“Sarah, that was just vanilla cake mix with lemon extract and a few tablespoons of poppy seeds.”
Yep. Turns out this delicious cake I had romanticized from childhood was a boxed cake mix. She didn’t even use real lemon juice and zest! Just fake news lemon extract (lol, I had to).
Which just goes to show that sometimes the memory of food can carry just as much power and love as the food itself. I adored those moments in the kitchen with my mom, eating spoonfuls of cookie dough or nearly burning my fingers from holding a too-hot brownie because I couldn’t wait to let it cool.
It didn’t matter whether Mom’s lemon poppyseed cake was made from scratch or mixed together out of a box. It was about me having time with her, and I loved it.
So speaking of Lemon Poppy Seed things, I have to say, I’m pretty darn pleased with this recipe for Gluten Free Lemon Poppyseed Pancakes.
What’s in these gluten free lemon poppy seed pancakes?
They’re moist as heck thanks to Bob’s Red Mill Super-Fine Natural Almond Flour, and have a strong but balanced lemon flavor that comes through in every bite.
(and yes, I used real lemons 😀 )
This is one of the first recipes Sofi and I worked on together when she started last month, and I have to say, she killed it with these pancakes. You go, Sofi!
Though we wanted to make them purely almond flour pancakes, we found that in doing so, we couldn’t get a good bind with the finished product. So we added in 1/4 cup of gluten free flour, which did just the trick.
Hope you all enjoy them as much as we did! Happy baking! Print
- Heat a large skillet or griddle on medium heat.
- In a medium bowl combine eggs, melted coconut oil, milk, lemon juice, lemon zest, and maple syrup, whisking until combined
- In a separate bowl, sift almond flour, gluten free flour, baking powder, and salt together. Add in the poppy seeds. Incorporate into wet ingredients, stirring only until combined.
- Once griddle is hot, liberally grease with oil (about 1 tablespoon per 3 pancakes). Pour ¼ cup of batter per pancake onto surface. Cook on one side until holes form around edges, about 2 minutes, then flip and cook on other side for additional 1-2 minutes. Don’t let the pan get too hot– you want a nice, even heat.
- Serve with fresh whipped cream and a healthy dose of maple syrup!
This post is sponsored by Bob’s Red Mill. Thank you for continuing to support the brands who help make Broma possible!