Gluten Free Lemon Poppyseed Pancakes

4.8 from 5 reviews



  1. Heat a large skillet or griddle on medium heat.
  2. In a medium bowl combine eggs, melted coconut oil, milk, lemon juice, lemon zest, and maple syrup, whisking until combined
  3. 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. 
  4. 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.
  5. Serve with fresh whipped cream and a healthy dose of maple syrup!