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5 from 5 votes

Lemon Poppyseed Pancakes

These Lemon Poppyseed Pancakes remind me of spring, but they can be made anytime of year. Bright lemon flavor with little bursts of poppyseed and then topped with fresh berries or your favorite toppings. These are pancakes you can feel good about too - refined sugar free, dairy free, egg free and oil free!
Prep Time10 minutes
Cook Time8 minutes
Total Time18 minutes
Course: Breakfast and Brunch
Cuisine: American
Diet: Vegan
Servings: 4
Calories: 278kcal

Ingredients

  • 1 ½ cups white whole wheat flour
  • ¼ cup flaxmeal
  • 3 tablespoons coconut sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 ½ cups unsweetened, non-dairy milk I used soy. Cashew, almond, or oat, would work, too.
  • ¼ cup fresh lemon juice use 2-3 tbsp if you want less lemon flavor
  • 2 tablespoons lemon zest
  • 2 teaspoon poppy seeds

Pancake Topping Suggestions:

Instructions

  • Whisk together the flour, flaxmeal, coconut sugar, baking powder and salt in a small mixing bowl.
  • In a medium mixing bowl, whisk together the nondairy milk, lemon juice, and lemon zest.
  • Pour the dry into the wet and whisk to combine.
  • Add the poppyseeds and stir to combine.
  • Heat a skillet over medium heat. Add a spritz of cooking spray if you don't have non-stick pan.
  • Pour about ¼ cup of batter into the skillet for each pancake - do not crown the pan.
  • Cook about 4 minutes on the first side. When the edges start to pull away from the pan, it's ready to flip. Cook another 3 to 4 minutes on the second side. Adjust the heat as necessary.
  • Repeat until all the batter is gone.
  • Top with your favorite pancake toppings and serve immediately.

Notes

Nutrition facts calculated without toppings.
 
 

Nutrition

Calories: 278kcal | Carbohydrates: 49g | Protein: 11g | Fat: 6g | Monounsaturated Fat: 1g | Sodium: 348mg | Potassium: 138mg | Fiber: 10g | Sugar: 10g | Vitamin C: 8.3mg | Calcium: 60mg | Iron: 3.1mg