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Lemon Poppy Seed Coconut Flour Pancakes are grain-free, dairy-free, moist, fluffy, and amazing! Zesty and delicious, these healthy pancakes are great for sharing for breakfast or brunch.
What you need for gluten free coconut flour pancakes, or as I affectionately call them, The Set is and Forget it Pancake, is time, patience, and hunger for something delectable.
The pancakes require a lower temperature and a longer period of time to cook than regular pancakes. 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. Weekend mornings are great for this.
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. You may look at the recipe and think, “…But where’s all the flour?” Trust me…1/2 cup is all you need.
Coconut flour pancakes are also fragile up until the point that they’re fully cooked…for this reason, flipping the coconut pancake requires focus and dedication. I recommend keeping the size of the pancakes small (use a 1/4 cup measuring cup) to avoid pancake breakage.
More Healthy Pancake Recipes:
- Flourless Oatmeal Banana Pancakes
- Buckwheat Pancakes
- Sweet Potato Rolled Oat Protein Pancakes
- Coconut Flour Zucchini Pancakes
- Vegan Lemon Poppy Seed Pancakes
- Paleo Carrot Cake Pancakes
Go get them!
Lemon Poppy Seed Coconut Flour Pancakes
Ingredients
- 4 eggs
- 1 cup unsweetened almond milk
- 1 teaspoon pure vanilla extract
- 2 tablespoons pure maple syrup, or honey
- 1 tablespoon lemon juice
- Zest of one lemon
- ½ cup coconut flour
- 2 teaspoons baking powder
- 1/4 teaspoon sea salt
- 1 tablespoon poppy seeds
Instructions
- In a mixing bowl, whisk together the eggs, milk, vanilla extract, agave and lemon juice.
- 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.
- Allow batter to sit for at least 10 minutes. Definitely do this step.
- Heat a large skillet to medium-low and add just enough oil and/or butter to coat the surface (about 1 tablespoon)
- 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).
- 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.
- Cook 1 to 2 minutes on the other side and repeat for the remaining batter.
- Serve with agave, honey, butter, and/or powdered sugar. MMMM MMMM goooood!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate and comment below!
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.
These sound wonderful! However, I am allergic to eggs. Have you tried them with an egg replacer?
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!
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.
Looks yummy! I’m am always on the lookout for more GF and paleo recipes!
i want to take those out on a date and maybe even let them kiss me goodnight.
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 😉
these look delicious! I typically use almond flour but would love to try coconut flour pancakes
I love lemon poppyseed anything. These sound fabulous. Fridays are my favorite day to visit your blog!
I like anything with coconut.
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!!
Sunita, I’m so happy you’re enthusiastic about the recipe! While I don’t have any food allergies, I know how big of a pain it can be to have to stay away from certain foods – so glad these pancakes work with your needs and let me know how they turn out!! 🙂
I made them and they were delightful!!
Yaaaaay! So glad you did, Sunita! Thanks for letting me know!
Sounds good 🙂 I might have to make pancakes tonight.
Oh I’ve never used coconut flour – genius pancake recipe!
the Mr. Miyagi of pancakes 😀 oh I do love me some lemon poppyseed!! absolutely stunning photos as well!
I literally “LOL”ed when I read your intro. Those pancakes are stunning!
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.
wow it has been forever since I had a lemon poppy seed muffin and will try this recipe
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!