These Paleo Lemon Poppy Seed Pancakes are light, fluffy and slightly sweetened. They're the best healthy lemon pancake recipe - perfect for Sunday morning breakfast.
When I think of Spring flavored baked goods, lemon poppy seed always comes to mind. It's such a refreshing flavor! And it's the perfect pairing for these simple Paleo pancakes.
These Lemon Poppy Seed Pancakes are light and fluffy, moist, bursting with flavor and made with wholesome, healthy ingredients. In addition, this recipe is:
- gluten free
- dairy free
- less than 10 ingredients
- lightly sweetened
It's just what you need for Sunday morning brunch!
Ingredients in Paleo Lemon Poppy Seed Pancakes
These pancakes contain a few Paleo staples including:
For this recipe, I used Bob's Red Mill Paleo Baking Flour. It contains a combination of grain free flours that gives these pancakes a moist, fluffy texture and nutty flavor. If you don't have access to this flour, you can use a combination of almond flour, tapioca flour and coconut flour.
Honey pairs perfectly with the lemon in these pancakes. That being said, maple syrup or any liquid sweetener would work as a replacement.
This recipe has not been tested without eggs. For texture purposes, I don't recommend an egg substitute.
How to Make Lemon Poppy Seed Pancakes
These pancakes are so easy to make. The batter is made in one bowl and cooked on the stove top, then these pancakes are ready to eat!
First, combine all the dry ingredients in a large mixing bowl. This includes the flour, baking powder, poppy seeds and salt.
Next, mix in the wet ingredients. This includes the eggs, honey, lemon juice, lemon zest and water.
Let the batter sit for 5 minutes and preheat a frying pan on medium-low heat.
Grease the frying pan, then add ¼ cup of the pancake batter to the pan. Cover and cook on medium-low heat. Once bubbles have formed on top of the pancake and the bottom is golden brown, flip and cook about 1 minute more.
When done cooking, these pancakes have a golden top and bottom and a fluffy, yellow interior. They are soft, fluffy and moist on the inside - just how pancakes should be!
This recipe makes 6 pancakes, using ¼ cup batter per each. However, feel free to double the recipe to make more.
These pancakes can be cooked and stored in the fridge or freezer for meal prep. Or, you can keep the batter in the fridge and save for another day.
More Paleo Pancake Recipes
For more easy Paleo pancake recipes, check these out:
- Paleo Pumpkin Pancakes
- Banana Cassava Pancakes
- Coconut Flour Banana Pancakes
- Cinnamon Apple Pancakes
Healthy, Paleo Lemon Poppy Seed Pancakes made with Paleo Baking Flour, eggs, lemon and poppy seeds. Super easy, light, fluffy and moist. A delicious weekend brunch option.
- In a large mixing bowl, combine flour, poppy seeds, baking powder and salt.
- Add remaining ingredients and mix until combined. (Note: be sure not to over-mix the batter.) Let the batter sit for 5 minutes to thicken.
- Grease frying pan and preheat on medium-low heat.
- Pour ¼ cup batter onto preheated frying pan. Cover and cook on medium-low heat. Flip pancake once air bubbles have formed on the top of the pancake and the bottom is golden brown. Then cook about 1 minute more.
- Repeat step 4 until no more batter remains.
*May substitute the paleo baking flour with ½ cup almond flour (50g) + ⅓ cup tapioca starch (45g) + 2 Tbsp coconut flour (14g)
Keywords: lemon poppy seed pancakes, paleo lemon poppy seed pancakes, grain free lemon poppy seed pancakes, healthy lemon pancakes, poppy seed pancakes with almond flour