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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 look amazing! How many servings (ish) would you say this makes?
I just know these are good because they have lots of eggs. The last pancakes I made with lots of eggs were perfect–fluffy and delicious!
Those look delish! Do you know if this recipe could be made into muffins?
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!
I love lemon poppyseed muffins ~ these pancakes look amazing!!
Will be trying those tomorrow. I am no photographer :())) but will post pictures on my FB. :))))))
Shoot, I love you. These look incredible. I would love to spend a lazy morning making these pancakes with you!
Lemon Poppy Seed pancakes….so cute and fun. We’re gonna have to try these. I’m really liking this pancake project 🙂
I have yet to try coconut flour, but will now. This recipe sounds amazing.
I’m really excited to try this. I haven’t had much luck with coconut flour pancakes, but these look delicious!
These look so scrumptious, Julia! I’d love to wake up to them some weekend morning… Lovely flavors, too.
These pancakes look amazing! So glad I found this post via Bob’s Red Mill’s facebook page. 🙂 I’d love to try out baking with their coconut flour!
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.
Mmm… I love almost anything with lemon. These look scrumptious!
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.
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!
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 🙂
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.
Linda, Asian soup sounds excellent! Coconut milk is amazing in soup and curries. If you’re interested, try these recipes using coconut milk: https://www.theroastedroot.net/thai-coconut-soup-with-shrimp/ (you can replace the shrimp with chicken) OR https://www.theroastedroot.net/root-vegetable-curry/ 🙂 Let me know how your coconut endeavors turn out!! 🙂