Print Recipe

Lemon Poppy Seed Pancakes

Gluten-free and dairy-free pancakes filled with lemon zest and bursting with poppy seeds. 
Course: Breakfast
Cuisine: American, gluten free
Keyword: pancakes


  • 1 cup gluten free baking flour or oat flour
  • 1 tsp baking powder
  • 1/8 tsp salt
  • 1 packet stevia
  • 1 tbsp poppy seeds
  • 2 bananas overly ripe
  • 2 eggs large
  • 1/4 cup almond milk unsweetened
  • 1 tsp vanilla extract
  • juice and zest of 1 lemon


  • In a bowl, stir together the almond milk and lemon juice. Set aside for 5 minutes.
  • In another bowl, mash the bananas, add the eggs, zest, vanilla and lemon/milk mixture and whisk until well combined. Add the remaining dry ingredients and stir until no dry spots remain.  Let the batter sit for 5 minutes.
  • Cook the pancakes 1/4 cup at a time in a frying pancake prepared with oil or non-stick spray over low heat. Cook until bubbles start to pop, flip and cook the other side until golden brown. Serve immediately.