Normally used in baked goods, the combination of lemon and poppy seed also makes excellent pancakes. A large amount of lemon zest and poppy seeds bring delicious bursts of flavor to the breakfast table in this recipe. Homemade syrup prepared with fresh blackberries tops off the pancakes for a healthy start to the morning.
The main flavor of the pancakes comes from the bright lemon zest. Zesting two lemons might seem like a lot, but is actually just enough to let the flavor shine through. The amount of poppy seeds that go into the pancakes is up to you though. I usually put two full tablespoons of poppy seeds in, but then again I really like the extra crunch they provide.
Another ingredient that marries well with bright lemons and crunchy poppy seeds are blackberries. I usually top lemon poppy seed pancakes with a fruity syrup of some kind, in this case blackberry syrup. There is no secret recipe to the syrup; it’s only fresh blackberries reduced in maple syrup. But it adds quite a luscious topping.
After all of the ingredients are mixed together, I recommend letting the batter sit for 5-10 minutes. This time allows the coconut flour to absorb a lot of the moisture in the batter and usually results in fluffier pancakes. If you think that the batter is too thick after that point, simply add in another dash of almond milk.
As with most Paleo pancakes these should be cooked on low heat. In addition, do not make the pancakes too large because they will be difficult to flip over. Since they are gluten-free, these pancakes are a little more flimsy. You can keep the pancakes in a warm oven while the others finish cooking. They are best served right away, perhaps with a side of breakfast sausage. These lemon and poppy seed pancakes can help you start your day off on the right foot with a bright, filling breakfast.
- 3 eggs
- 3 tbsp almond milk
- 2 tbsp honey
- 1 tbsp coconut oil, melted, plus additional for pan
- 1 tsp vanilla extract
- Zest of two lemons
- 1 ripe banana, mashed
- 1/4 cup coconut flour
- 1/4 tsp baking soda
- Pinch of salt
- 1-2 tbsp poppy seeds
- In a large bowl, whisk together the eggs, almond milk, honey, coconut oil, vanilla, and lemon zest. Add in the mashed banana.
- In a separate bowl, whisk together the coconut flour, baking soda, and salt. Add the dry ingredients to the wet ingredients. Stir together until just combined. Fold in the poppy seeds. Let the batter sit for 5 minutes to allow the coconut flour to absorb the moisture.
- Heat a griddle or non-stick skillet to medium-low heat. Coat the pan with coconut oil. Pour about 1/4 cup of batter onto the skillet. Cook for 3-5 minutes until the bottom is cooked through, and then carefully flip. Cook for another 2-4 minutes until lightly browned. Repeat with remaining batter. Serve warm.
- Servings: 8-10 small pancakes
- Difficulty: Medium
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