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.
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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, oops!
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.
How to make this recipe
Prepare the flax egg by combining 1 tbsp of ground flax seeds with 2.5 tbsp of water. Set aside for about 10 minutes to thicken.
Add all of the dry ingredients (oat flour, blanched almond flour, arrowroot powder, baking soda, baking powder, and poppy seeds) to a large bowl and mix well.
Add in all remaining ingredients and stir until well combined. Add in the flax egg once thick.
Let the batter sit for about 10 minutes while you heat up a pan. It’ll thicken a little bit which will make it easier to flip.
Use 1/3 dry measuring cup to scoop out the batter onto the griddle or pan. Cook on each side for about 1 minute, or until bubbles start to form around the edges.
Top with berries and maple syrup and enjoy!
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.
I’m obsessed with all lemon everything, so I like to add extra lemon zest to these pancakes, but feel free to add as much or little as you like!
- A lot of pancake recipes require egg. However, I wanted to keep this recipe vegan so we’re using flax egg instead. You can definitely use real egg in place of flax egg, both ways are delicious!
- 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 recipes? Try these!
- Vegan Lemon Blueberry Pancakes
- Paleo Almond Flour Waffles
- Caramelized Banana Oatmeal
- Gluten Free Banana Pancakes
Lastly, If you want more recipes straight to your inbox, be sure to subscribe to my email list! I promise, no spam!
Lemon Poppy Seed Pancakes (GF & Vegan)
- 1 cup oat flour
- 1/2 cup blanched almond flour
- 1/4 cup arrowroot powder/starch
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tbsp poppy seeds
- 1/2 cup apple sauce
- 3/4 cup almond milk
- Juice from 1 large lemon
- 2 tbsp maple syrup
- 1 tsp vanilla
- 1 tsp lemon zest (or more to taste)
- 1 flax egg (1 tbsp ground flax + 2.5 tbsp water)
- 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.