Zesty, moist, and delicious paleo lemon poppy seed pancakes made grain-free with almond flour and dairy-free with unsweetened almond milk. This beautiful paleo pancake recipe is made quickly and easily using your blender and is perfect for sharing.
Ready for another sultry stack of burning love?
I thought so!
Almond Flour Pancakes have been a staple in my home for eight years if you can believe it! While I’ve been in the habit of sticking to the classic stack, sometimes changing it up stokes the fire on the breakfast flame. As you can see, we’re diving into the wonderful world of the lemon poppy seed.
Using almond flour, almond milk, lemon zest, poppy seeds, and a dash of pure maple syrup (hint: you can also use coconut sugar), we make a zesty, moist (<- not sorry), delectable stack of pancake goodness. Per usual, I just toss all the ingredients in a blender to prepare the batter.
Let’s call out the features of these paleo lemon poppy seed pancakes. They are..
- Refined sugar-free
- Moist AF
- Light and fluffy
- Taste zesty, buttery, and sweet
- Perfect for breakfast or snack
I’ve mentioned this in the past, but the role pancakes play in my life is a snack feature versus a breakfast feature. I eat a veggie-packed egg scramble for breakfast every morning, but I love me a pancake or three as an afternoon snack. These lemon poppy seed pancakes in particular make for a delicious snack since they’re already naturally sweet and zesty…I just fold one up and pop it in my mouth when no one’s watching.
If you’re looking for a paleo lemon poppy seed pancake using coconut flour instead of coconut flour, I’ve gotcha covered! I posted this recipe for Lemon Poppy Seed Coconut Flour Pancakes many many moons ago, so you can follow that recipe if you prefer using coconut flour in your pancake preparation.
I enjoy topping these pancakes with fresh fruit, chopped nuts, and a drizzle of pure maple syrup. You can get creative with your pancake toppings (strawberry chia seed jam, anyone?!) or go the traditional butter and maple syrup route.
The way I see it, these pancakes are perfect for your weekend mornings, or for sharing with friends and family for any of your brunch events. With Mother’s Day coming up, these are a great brunchable to consider.
Stack ‘em high!
- 3/4 cup unsweetened almond milk, see note*
- 2 large eggs
- 1 tablespoon pure maple syrup
- 1 teaspoon pure vanilla extract
- 2 cups finely ground almond flour
- 3 tablespoons tapioca flour
- 1 teaspoon baking powder
- 1 tablespoon lemon zest
- 1 tablespoon poppy seeds
- 1 pinch sea salt
- Add all ingredients for the pancakes to a blender in the order in which they appear on the ingredients list. Blend just until combined
- Heat a large non-stick skillet over medium heat and add enough coconut oil, avocado oil, or olive oil to generously coat the surface (1 to 2 tablespoons).
- Once the skillet it all the way hot, measure 1/4 cup of pancake batter and pour onto the hot skillet. Cook until the sides begin to set up, about 2 to 3 minutes. Carefully flip and cook another 1 to 3 minutes, or until pancakes are cooked through. Repeat for remaining batter.
- Serve pancakes with sliced banana, blueberries, pure maple syrup, and hemp seeds (or your choice of pancake toppings).
*Use any unsweetened non-dairy milk. Canned coconut milk works great here!
Nutrition InformationYield 10 Serving Size 1 grams
Amount Per Serving Unsaturated Fat 0g