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5 from 1 vote
Lemon Poppy Seed Coconut Flour Pancakes (gluten free)
Lemon Poppy Seed Coconut Flour Pancakes
Author: Julia
  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!
Recipe Notes

Swap the unsweetened almond milk for coconut milk or non-dairy milk of choice.


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.