Does the world need another pancake recipe? Yes, indeed!
I rarely make the same pancake recipe. Sometimes I make orange pancakes, blueberry pancakes, pancakes with cardamom. If we don’t have eggs, I make them vegan. If I know that I’ll eat some, I make them with a nut milk. On weekdays I make them extra nutritious by using wholesome flours such as spelt, oat or buckwheat and adding grains such as flax or chia seeds. These are my favorite though.
I came up with the perfect gluten-free flour ratio, you can’t tell that they’re gluten-free.
Lemon Poppy Pancakes (Gluten-Free & Dairy-Free)
- ¾ cup almond-meal
- ¾ cup gluten-free oat flour - you can grind 1 cup of rolled oats in the food processor
- 2 tablespoons brown rice flour
- 2 tablespoons poppy seeds
- 2 teaspoons baking powder
- 1 tablespoon coconut sugar - optional
- ½ teaspoon salt
- 1 cup almond milk - or any nut milk
- Lemon zest & juice from 1 lemon or orange
- 2 tablespoons melted coconut oil - or avocado oil + more to grease the skillet
- 2 free-range eggs - (or flax eggs)
- Pure maple syrup
- Butter - ghee, plant-based butter, nut butter or tahini butter
- Put the dry ingredients in a large bowl and whisk. Add the almond milk, lemon juice and oil and whisk until everything is combined into a smooth batter. Break in the eggs and gently whisk them.
- Grease a griddle or nonstick skillet and put over medium-high heat (hot enough to make drops of water sizzle).
- Pour about ½ cup batter into the skillet. Cook for 1 – 2 minutes or until bubbles start to appear on the surface of the pancakes, then flip with a spatula and cook for 30 seconds or until the bottom is golden-brown.
- Transfer the pancakes into a plate and keep in a 350°F/180°C preheated oven to keep them warm. Serve with butter, plant-based butter, nut butter or tahini, and maple syrup.