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Paleo Lemon Poppy Seed Pancakes made with almond flour and almond milk. This zesty stack is healthy and delicious! Dairy-free, refined sugar-free, and grain-free
Paleo Lemon Poppy Seed Pancakes
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 10 pancakes
Author: Julia
For Serving:
  1. Add all ingredients for the pancakes to a blender in the order in which they appear on the ingredients list. Blend just until combined

  2. 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).

  3. 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.

  4. Serve pancakes with sliced banana, blueberries, pure maple syrup, and hemp seeds (or your choice of pancake toppings).

Recipe Notes

*Use any unsweetened non-dairy milk. Canned coconut milk works great here!