These lemon poppyseed pancakes are fluffy, gluten free, and also happen to be vegan! They’re fancy enough for weekends, but simple enough for a busy weekday morning.
I’ll admit, the first time I made these lemon poppyseed pancakes, I went to flip the first pancake and instead of seeing a perfectly golden brown top that we all dream of, I saw a pile of mush. It didn’t flip, it didn’t cook, and it was far from pretty. Has anyone else done this with pancakes?! I do all the time 🙂
Needless to say, I tested it again and finally got the PERFECT texture and flavor down. They’re light and fluffy unlike a lot of other gluten free pancakes and are also freezer friendly! These pancakes are also perfectly lemony and with just the right amount of poppy seeds.
I like to make a double batch of this recipe and keep them in the fridge or freezer for easier meals throughout the week. I also love eating pancakes like a cookie as a snack. Is that weird? Probably, lol.
A few notes on these lemon poppyseed pancakes
- A lot of pancake recipes require egg. However, I wanted to keep this recipe vegan so we’re using flax egg instead. You can likely use real egg in place of flax egg, though I have not tried this myself and can’t guarantee the result.
- You can store the cooked pancakes in the fridge for up to 2-3 days or in the freezer for 2 weeks. To reheat, just pop in the toaster or reheat on the stove.
- You can generally find poppy seeds in the spice section at your grocery store. It’s best to store them in a cool, dark place, either in the refrigerator or in a dark cupboard.
- Serve these pancakes with coconut whipped cream, maple syrup, lemon zest, or whatever you desire!
Looking for more breakfast recipes? Try these!
If you try these vegan and gluten free pancakes, be sure to tag me on instagram so I can see your creation!
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- 1 cup oat flour
- 1/2 cup almond flour, blanched
- 1/4 cup arrowroot powder/starch
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tbsp poppy seeds
- 1/2 cup apple sauce
- 1/2 cup full fat coconut milk
- 1/2 cup almond milk (or other plant milk)
- Juice from 1 lemon
- 2 tbsp maple syrup
- 1 tsp vanilla
- 1 tsp lemon zest
- 1 flax egg (1 tbsp ground flax + 2.5 tbsp water)
- Optional: 1/4 tsp lemon extract
- Prepare the flax egg by combining 1 tbsp ground flax with 2.5 tbsp water and set aside.
- Add the oat flour, almond flour, arrowroot powder, baking powder, baking soda, and poppy seeds to a large bowl and mix well.
- Add in all remaining ingredients including the flax egg (once it has thickened-takes about 5-10 minutes) and mix well.
- Heat a skillet or griddle on medium heat (greased if needed), and add 1/3 cup of batter.
- Let cook on each side for about 2 minutes or until bubbles start to form around the edges.
- Repeat until all batter has been used.
You can probably sub the canned coconut milk for regular coconut (or other plant) milk with no problem. I have not tried this, but start with 1/4 cup regular milk in place of the full fat milk and adjust as needed.
The batter will thicken slightly as it sits. Add more liquid if needed to thin it out, just a few tbsp at a time.
These pancakes will store well in the fridge for 2-3 days or in the freezer for 2 weeks. Just pop them in the toaster or reheat on the stove.
Keywords: poppyseed pancakes, gluten free vegan pancakes, fluffy pancake recipe