Lemon Poppy Seed Pancakes Vegan Gluten-Free
Why you’ll love Lemon Poppy Seed Pancakes
These pancakes remind me of Summer time. Something about lemon in a baked good just brings back memories from my childhood. I especially love how soft, fluffy and light this recipe is.
I love to drizzle these pancakes with some powdered sugar icing and a little bit of maple syrup. The lemon juice that is in these pancakes gives them an incredible tart and sweet flavor. These lemon poppy seed pancakes are sure to be loved by the whole family, don’t forget to tag me over on Instagram or Tiktok so I can re-share your creations!
Ingredients needed to make Vegan and Gluten Free Lemon Poppy Seed Pancakes
The ingredient list is short and sweet, just like these lemon poppy seed pancakes. I used whole-some healthy ingredients like fresh lemon juice, over-ripe banana, and gluten-free flour.
- Gluten-free Flour- My favorite gluten-free flour is from Bob’s Red Mill
- Almond Milk- I like to use homemade, however any nut milk will work
- Fresh Lemon Juice
- Banana- an over-ripe banana works best to make these pancakes naturally sweet
- Baking powder
- Sea Salt
- Agave- this is optional! It just depends how sweet you like your pancakes
- Vanilla- vanilla extract really brings out the flavor in these pancakes, it is a must in my book
- Poppy Seeds
How to make lemon poppy seed pancakes
It’s really quite simple to whip up these lemon poppy seed pancakes! You will just need a few tools and ingredients and you’ll be on your way!
To start, you will want to mash your banana in a large bowl. You can do this with either a potato masher or fork.
Once you have your banana mashed, you will then add in you wet ingredients- almond milk, lemon juice, agave and vanilla and mix until well incorporated.
Once you have all your wet ingredients combined, you will then add in your dry. Start with gluten-free flour, baking powder, and salt. Mix until well incorporated.
Then, you will add in your poppy seeds last and mix once more.
Set batter aside while you preheat your skillet over medium heat. Once it’s preheated, spray with non-stick cooking spray and add about 1/4 cup of batter to your pan.
Allow the pancakes to cook over medium-low heat for about 2-3 minutes or until you see bubbles start to form around the outter edges.
Once you see the bubbles, flip the pancakes and allow them to cook for an additional minute. Repeat the process until the batter is all gone.
I like to top mine off with powdered sugar icing. To make the icing, simply combine powdered sugar and almond milk. The powdered sugar absorbs the liquid FAST, so you won’t need a whole lot. Just a few drops you will have a nice thick icing.
Got a quick question for you. I’ve been going through tons of your recipes and saving them and see a lot of them say “gluten-free flour.” By this, do you mean any gluten free flour, such as almond, coconut, oat, etc.; or are you talking about a specific kind of flour? I’m new to flours other than all-purpose, which I’m trying to avoid (not because of the gluten, just looking for alternatives with more nutrients). I’m learning about the different types of flours and am still not sure which flours work best for certain things. Thank you!
Hi Becky! Great question, whenever it says gluten-free flour then this would be a gluten-free flour blend such as Kind Author or Bob’s Red Mill gluten-free flour blend. Anything that is a 1:1 replacement for regular flour will work there. If a recipe calls for almond or coconut flour it will specify those exact flours since they are not a 1:1 swap in recipes. I hope that helps, please let me know if you have any other questions and I can’t wait to see what you create!
Got it! Thanks for getting back to me. I’m learning so much about flours! 🙂