Lemon Poppy Seed Coconut Flour Pancakes

Name: Lemon Poppy Seed Coconut Flour Pancakes
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 8 pancakes
Ingredients: 4 eggs; 1 cup unsweetened almond milk; 1 teaspoon pure vanilla extract; 2 tablespoons pure maple syrup; 1 tablespoon lemon juice; zest of one lemon; ½ cup coconut flour; 2 teaspoons baking powder; 1/4 teaspoon sea salt; 1 tablespoon poppy seeds

User Reviews

4.5

6 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings
8 pancakes
Calories
83 kcal
Course
Breakfast
Cuisine
American

Lemon Poppy Seed Coconut Flour Pancakes

Tyler Espinosa

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Lemon Poppy Seed Coconut Flour Pancakes are grain-free, dairy-free, moist, fluffy, and amazing! Zesty and delicious, these healthy pancakes are great for sharing for breakfast or brunch.

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Ingredients

Servings

4 eggs
1 cup unsweetened almond milk
1 teaspoon pure vanilla extract
2 tablespoons pure maple syrup or honey
1 tablespoon lemon juice
zest of one lemon
½ cup coconut flour
2 teaspoons baking powder
1/4 teaspoon sea salt
1 tablespoon poppy seeds

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Instructions

In a mixing bowl, whisk together the eggs, milk, vanilla extract, agave and lemon juice.
Add the lemon zest, coconut flour, baking powder, salt and poppy seeds and mix until completely smooth. There may be pesky hunks of coconut flour…just smash them down and mix them in.
Allow batter to sit for at least 10 minutes. Definitely do this step.
Heat a large skillet to medium-low and add just enough oil and/or butter to coat the surface (about 1 tablespoon)
Measure out 1/8 cup of coconut pancake batter and pour into the heated skillet. Give the pancakes plenty of space (I only do 2 at a time on a 10” skillet).
Cook for like a billion years…juuuuust kidding. Cook for about 6 to 8 minutes on one side (seriously) until the pancake is set up enough to flip.
Cook 1 to 2 minutes on the other side and repeat for the remaining batter.
Serve with agave, honey, butter, and/or powdered sugar. MMMM MMMM goooood!

Notes

Swap the unsweetened almond milk for coconut milk or non-dairy milk of choice.
If you’re a fan of the heaping portion size-of-your-plate pancakes, I would advise against it with coconut flour. Keep them small…they’re much more manageable that way.