These vegan lemon poppy seed pancakes are fluffy, gluten free and so easy to make! They’re fancy enough for weekends, but simple enough for a busy weekday morning.
I’ll admit, the first time I made these vegan lemon poppy seed 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, ugh!
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 ⅓ 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!
Do you need eggs in 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 definitely use real egg in place of flax egg, both ways are delicious! Using a real egg will help the pancakes get a bit fluffier.
Do they keep? You can store these vegan pancakes in the fridge for up to 2-3 days or in the freezer for 3 weeks. To reheat, just pop in the toaster or reheat on the stove.
Where can you find poppy seeds? 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.
What should I serve them with? 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)
- Prepare the flax egg by combining 1 tbsp ground flax with 2.5 tbsp water and set aside. Skip if using a regular egg.
- 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 ⅓ 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. Serve with fresh berries, maple syrup or coconut whipped cream!