Lemon Poppyseed Pancakes

I don't know about you, but lemon has got to be one of my favourite flavours when it comes to sweet dishes. Seriously though! Lemon cake, lemon gelato, you name it & I'm all over it! Lemon poppyseed is such a classic combo and I thought it would be epic to mesh it into a pancake recipe (genius, right?!). If you're after a fruity twist on the usual breakfast pancakes, then you need to try this out asap! 



Gluten-free, refined sugar-free, oil-free & nut-free, these fluffy & decadent chocolate pancakes are simply a dream come true! They have become a staple in my household and I'm sure they will for you too, enjoy. 

SERVES: 1-2     PREP: 10 MINS     COOK: 10-15 MINS


  • 1 cup almond milk
  • 2 tbsp water (or more almond milk) 
  • 1 tsp vanilla extract 
  • 2 tbsp lemon juice
  • Zest of 1 small lemon
  • 1 tbsp maple syrup 
  • 1 cup wholemeal flour * 
  • 2 tsp baking powder
  • 1 tbsp poppy seeds


  1. In a bowl, whisk together the milk, water, vanilla, lemon juice, lemon zest and maple syrup.
  2. In a separate bowl, combine the remaining ingredients. 
  3. Pour in the wet mixture and mix well until you reach a smooth batter.
  4. Preheat a non-stick fry pan on medium heat and pour approx. 1/4 of the batter in to form each individual pancake. Cook on each side for 2-3 minutes.
  5. Serve with your favourite toppings and enjoy! Refer to below for suggestions. **

* Or to make gluten-free, sub for a GF flour or GF flour blend. 

** Blueberries & coconut yogurt or coconut cream go perfect with this stack! 

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