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Lemon Poppy Pancakes (Gluten-Free & Dairy-Free)

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Breakfast
Cuisine: American, Vegetarian
Keyword: Breakfast, Gluten-Free, Vegetarian
Servings: 4
Author: Shelly


  • 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)

serve with:

  • 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.