Lemon Poppy Seed Coconut Flour Pancakes (+ GIVEAWAY!)

Lemon Poppy Seed Coconut flour Pancakes

Let it flow, let yourself go

Slow and low, that is the tempo.

Week 4 of the gluten free Pancake Project, and we’re holding strong! This week I’d like to highlight a pancake that is very dear to my soul. The coconut flour pancake.  Of the lemon poppy seed variety. Coconut flour is the very first Bob’s Red Mill flour I ever purchased.  After trying their coconut flour, I made the rounds through almost all of their products, and the baking clouds have parted to unveil a clear and beautiful realm of high nutrition food. I happily give thanks to Bob’s Red Mill for creating such usable, high quality products that fit even the peskiest diets.

So what you need for gluten free coconut flour pancakes, also known as the set it and forget it pancake, is time, patience, and hunger for something deeeelectable. My first go-round with coconut flour pancakes dern near made me late for work, but it was also an incredibly tasty experience.  Coconut flour absorbs liquid like no other flour I have used. For this reason, coconut flour recipes include more eggs, milk, and/or oil/butter in proportion to the flour. Coconut flour pancakes are also fragile up until the point that they’re fully cooked…for this reason, flipping the coconut pancake requires focus. The pancakes also require the slow and low method – a lower temperature and a longer period of time. I would be lying if I told you these pancakes took less than 8 to 10 minutes to cook. Each. So save the coconut flour pancakes for when you have no pressing engagements.

Lemon Poppy Seed Coconut Flour Pancakes (gluten free)

With a short attention span, I’m just fine with walking away from projects to dabble into something else and return to the original project later, which is why coconut flour pancakes and I are a great fit. I highly recommend multi-tasking while making coconut flour pancakes…such as paying your bills, washing your car, bathing your children. The pancakes simply require that much time on the stove. Zen Land of Patience is where you’ll need to be for the cook time and flipping portion of this recipe. Once they’re actually cooked, flipped and set on a plate, you’ll be in Zen Land of Heavenly Bliss.

So far, so good with the Pancake Project – Here’s the line up so far:

Week 1: Cranberry Orange Oat Flour Pancakes

Week 2: Bacon & Egg Buckwheat Stacks

Week 3: Almond Flour Pancakes with Pomegranate Sauce

Week 4: Lemon Poppy Seed Coconut Pancakes

For a chance to win Bob’s Red Mill Coconut Flour, simply leave me a comment below. The winner of the coconut flour will be notified Wednesday, February 6. Keep in mind, I will be giving away Bob’s Red Mill flours as part of the Pancake Project for many more Fridays to come, so join me here often!

Slow and low, that is the tempo!

Lemon Poppy Seed Coconut Flour Pancakes

Lemon Poppy Seed Coconut Flour Pancakes

Ingredients

  • 4 eggs
  • 1 cup almond milk (or coconut or regular milk)
  • 1 teaspoon vanilla extract
  • 2 tablespoons agave nectar (or honey or sugar)
  • 1 tablespoon lemon juice
  • Zest of one lemon
  • ½ cup coconut flour (Bob's Red Mill)
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 tablespoon poppy seeds

Instructions

  1. In a mixing bowl, whisk together the eggs, milk, vanilla extract, agave and lemon juice.
  2. Add the lemon zest, coconut flour, baking powder, salt and poppy seeds and mix until completely smooth. There may be pesky hunks of coconut flour…just smash them down and mix them in.
  3. Allow batter to sit for at least 10 minutes. Definitely do this step.
  4. Heat a large skillet to medium-low and add just enough oil and/or butter to coat the surface (about 1 tablespoon)
  5. Measure out 1/8 cup of coconut pancake batter and pour into the heated skillet. Give the pancakes plenty of space (I only do 2 at a time on a 10” skillet).
  6. Cook for like a billion years…juuuuust kidding. Cook for about 6 to 8 minutes on one side (seriously) until the pancake is set up enough to flip.
  7. Cook 1 to 2 minutes on the other side and repeat for the remaining batter.
  8. Serve with agave, honey, butter, and/or powdered sugar. MMMM MMMM goooood!

Notes

You can turn your oven on its lowest setting and keep your pancakes on a plate in the oven until they have all been made and you’re ready to serve.

Oh, and if you’re a fan of the heaping portion size-of-your-plate pancakes, I would advise against it with coconut flour. Keep them small…they’re much more manageable that way.

http://www.theroastedroot.net/lemon-poppy-seed-coconut-flour-pancakes/

Lemon Poppy Seed Coconut Flour Pancakes (gluten free)

Comments

  1. says

    I love the lemon idea.. and coconut flour is my favorite! It’s tricky to use because it acts like it was born in the desert.. but you seem to have the perfect ratio of liquids to keep it together.

    I wonder how many pancakes it will take me to get a stack as lovely as yours!

    Thanks so much for the recipe!

  2. Terri says

    This recipe sounds like it would make a good muffin too. We have pancakes every weekend. my husband loves lemon anything. I will be trying these.

  3. says

    Oh my lemony goodness!! This sounds too wonderful and totally fits in with my lemon-poppyseed baking endeavors! Except… I CAN ACTUALLY EAT THESE!! I was going to have leftovers tonight, but… I think breakfast for dinner is in order!! Yum!!

    • Julia says

      Awww they do enjoy a great night out! They aren’t the type to kiss and tell so your secret would be safe with them ;)

  4. says

    Amazing! I have never tried this flour altho I have it on my wish list. I am more a bread baker/multi tasker. But these will be made soon. Always on the look out for something different that is vegetarian.

    • Julia says

      Oh Rita, I wish I had a great answer for you, but I’ve never once used egg replacer :( I bet it would work with pancakes though as long as it asks as a binding agent ;) I’ll need to experiment with egg replacer for my non egg eaters!

  5. Nicole says

    These sound sooooo incredible! Can’t wait to give them a try…will also check out the other recipes from the Pancake Project. Also love Bob’s Red Mill products! Recently bought a Low-Carb Baking Mix and used in a recipe for a savory Spinach Brownie…they turned out very good.

  6. Linda S. says

    Have been meaning to try some coconut products. Want to try using coconut milk in an Asian chicken soup, and I love both lemon and poppyseed. Lemon and blueberry pancakes with coconut flour might be good too.

  7. Dottie says

    Hi! Thank you so much for these delicious receipes! Are the nutritional contents/values, i.e. calories, fat, protein, etc, listed somewhere on here for each recipe? Just curious. Thank you!

    • Julia says

      Hi Dottie, that is an excellent question. Unfortunately, I do not have nutrition facts on my website for any of my recipes, but there are sites such as myfitnesspal.com where you can input the ingredients and it will give you nutrition facts per serving. I’ve had a couple of readers express interest in nutrition facts now, so adding them is certainly something I will consider :)

  8. Kelly H. says

    These look delicious! I’ve been wanting to try the Bob’s Red Mill coconut flour, but it is so much more expensive around here I haven’t gotten it yet.

  9. says

    What a beautiful and unique pancake recipe. I love poppyseed muffins so I’m sure these would be winners. Thank you for sharing…and for your kind and generous words. I hope you have a beautiful weekend with good food and friends.

  10. Megan M. says

    I’m really excited to try this. I haven’t had much luck with coconut flour pancakes, but these look delicious!

    • Julia says

      Hi Ke, I would venture to guess you could make these into muffins. I would suggest oiling the muffin pan very well and add a tablespoon of oil to the recipe although I’m flying blind here, so the recipe may need a little tweaking ;) Let me know if you try the recipe in muffin form!

  11. says

    Ooo, those sound delicious. I’ve never tried coconut flour myself…I have tried a few of Bob’s Red Mill flours but not that one.
    Great photographs too!

  12. says

    I’m not such a big fan of coconut flour. For some reason, the Bob’s Red Mill coconut flour makes my baked goods “gritty”. Not sure if it’s really supposed to be that way or not. In any case, coconut is definitely one of the healthiest things to eat! Growing up in the Philippines, we are no.1 producers of anything coconut. I took it for granted when we were living there, the abundance of this fresh fruit and all its reincarnations (we make everything with coconut there). Now that I live in Canada, I miss miss miss miss miss my dear coconut so much…

    • Julia says

      Jen, you’re spot on with the “gritty” coconut flour texture…it certainly can have that effect in baked goods…and in pancakes! I don’t mind the texture one bit and have been able to modify the pancake recipe over time to make it less gritty, although there still is some grit to it. One recommendation I would make is to combine the coconut flour with brown rice flour (or flour of choice) in your baked goods…I did this with my Pumpkin Muffins this fall and the recipe didn’t turn out gritty at all but still had unique flavor and the health benefits of coconut flour :) Thanks so much for weighing in – I had no idea you lived in Canada and I can imagine missing the coveted coconut products – a great reason to pay the Phillippines a visit!! :)

  13. Jeffrey says

    I love pancakes, we usually have them for dinner instead of breakfast. I like to make up a monster sized batch and then freeze the leftovers. My mom taught me at a very young age to make pancakes from scratch and its something I will never forget. For my youngest son’s last birthday I made “birthday cake pancakes” for breakfast complete with cake mix and sprinkles. Let’s just say they went over quite well!

    • Julia says

      Jeffrey, “breakfast for dinner” we something my brothers, sister and I always looked forward to growing up. It gave us this excited intrigue like we were getting away with something wrong, but we knew it was oh so right at the same time. For this reason, I give you huge thumbs up for making breakfast for dinner a part of your family’s life! Thanks so much for this charming story and I you just made my day with your birthday cake pancakes idea – I’ll definitely be doing this for upcoming friends/family birthdays! Hope you enjoy the rest of your weekend!!

  14. says

    I love Bob Red Mill’s products but haven’t try the coconut flour yet. I would love to give it a try and make these beautiful Lemon Poppyseed coconut flour pancakes! Thanks for hosting the giveaway.

    amy [at] utry [dot] it

  15. Gwen says

    Lemon, poppy seed and coconut flour together? Can it get any better? These winter mornings have me making pancakes often so I can’t wait to try these.

    • Julia says

      Em, I haven’t tried it yet, but I have a sneaking suspicion that it will work for muffins too. I would just make sure the muffin pan was really well oiled first. Let me know if you try it!

  16. Caroline says

    It’s no secret, I crave all things lemon poppy seed. It’s the best combination to go in a carbohydrate in my opinion; so this recipe without a doubt is on my list of things to make. I recently went gluten free and have been wanting pancakes and waffles but have not ventured to make a gluten free version. I’ve had the opportunity to work with Bob’s Red Mill, but have never encountered the Coconut Flour. Would love to try this recipe out!

  17. says

    I made these tonight for breakfast tomorrow, and they are delicious!!! I can’t wait to wake up and eat them. To top them I’m doing a purée of fresh strawberries, vanilla protein powder, and a splash of coconut milk. Thank you for sharing this recipe!

  18. says

    My spouse and I stumbled over here by a different website and thought I should
    check things out. I like what I see so i am just following you.
    Look forward to looking at your web page repeatedly.

Trackbacks

  1. […] faces off in your pancake batter wooooo wooooo! If you remember my slow and low discussion from the Lemon Poppy Seed Coconut Flour Pancakes, the same is true here…coconut flour pancakes take foooooorever to cook but they’re so pillow-y […]

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