Lemon Poppyseed Pancakes

Let’s get real for a second. Lemon poppyseed muffins may be great, but lemon poppyseed pancakes are better. Way better. For us, they really are the perfect springtime breakfast treat! 

In fact, it’s hard to believe it took us so long to try them! This recipe has now become our go-to pancake recipe and, today, we’re sharing it with you!

These pancakes are soft, light, fluffy, and bursting with a refreshing lemon flavor and a poppyseed bite throughout. Best of all, they are really easy to make! 🍋

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Are Pancakes Vegan?

Traditionally pancakes are not vegan. This is because they are made using egg and dairy milk.

Stop crying! Our lemon poppyseed pancakes are 100% vegan! 🥳 We use mashed banana instead of egg, and almond milk instead of dairy.

For this recipe, we used homemade almond milk made in the Almond Cow, then turned the leftover pulp into almond flour as well! If you have had your eyes on this machine, you can use my code “NATALYA” for a discount!

Are these Lemon Poppyseed Pancakes Gluten-Free?

Yes! To make our pancakes, we use almond flour and oat flour, which are both naturally gluten-free.

Just be sure to check that your oat flour of choice is certified gluten-free, as sometimes cross contamination with wheat can occur during processing. It should state it on the packaging.

What are Lemon Poppyseed Pancakes Made Of?

This recipe calls for some pretty easy ingredients, many of which you will already have lying around your kitchen.

Here’s what you need:

• Bananas
• Almond milk, unsweetened (made in my Almond Cow)
• Vanilla powder (or extract)
• Date sugar (or monk fruit for sugar-free)
• Baking powder
• Poppy seeds
• Lemons
• Almond flour (if you have an Almond Cow, you can use almond pulp flour!)
• Oat flour
• Coconut oil, melted
• Salt

How to Make Lemon Poppyseed Pancakes

Start by adding the bananas and almond milk to a blender, and blend until smooth. Pour your mixture into a mixing bowl.

Add the vanilla powder, date sugar (or monk fruit), baking powder, and salt to the mixing bowl, and gently whisk.

Add the poppy seeds and lemon zest, and mix again. Finally, add in the almond flour and gluten-free baking flour, and whisk again.

Pour in the melted coconut oil, a little at a time, while continuing to stir the batter.

Heat a sauté pan over medium-high heat, and add a little vegan butter to the pan (I add about 1/2 tsp at a time). Use a 1/4 cup to scoop and pour the batter onto the pan, browning each side, and serve hot! Top with pure maple syrup.

Tips for the Best Lemon Poppyseed Pancakes

Ensure the coconut oil is going into the batter as a liquid. If it hardens once it’s in the mixture due to other cold ingredients, the pancakes won’t fry properly. Be sure to melt it and pour it in a little at a time while stirring the batter.

The cooking temperature is important. Be sure to cook your pancakes over an even, medium-high heat. Pre-heat the pan so it’s hot (although not searing), then reduce the heat to medium-high when you start cooking. If your first pancake burns, the pan was too hot and you can adjust accordingly!

Serve these pancakes with a blob of our creamy coconut yogurt, a drizzle of pure maple syrup, and some fresh lemon zest.

FAQ

How Long Do Lemon Poppyseed Pancakes Last?

You don’t have to eat all these pancakes at once (although we wouldn’t blame you if you did!). You can keep them for later. They will last up to around 3 days when stored in the fridge in an air-tight container.

When you are ready to eat them, just reheat the pancakes in the microwave or toaster oven, or throw them back in the frying pan.

Can You Freeze Lemon Poppyseed Pancakes?

Yes! These pancakes are certainly at their best when you cook them fresh, but you can also freeze them if you want to keep them for longer.

It’s best to allow them to cool completely, then flash freeze them individually to start. Then – when frozen – place them into a freezer-proof bag or container.

They will last for around 2 months. You can then thaw them in the fridge and reheat as normal (see above).

Are Lemon Poppyseed Pancakes Healthy?

It’s rare you will find a pancake described as healthy, but these lemon poppyseed pancakes certainly have a better nutritional profile than the standard pancakes you may see served in a local diner.

For starters, there is no egg or dairy milk, meaning lower cholesterol and saturated fat, with no harmful animal proteins (and no cruelty!).

With our recipe, you also have a pancake that is higher in soluble fiber thanks to the bananas, which also add nutrients like potassium, magnesium, vitamin B6 and vitamin C (the lemons also help with this last one!). Bananas are also packed with antioxidants like flavonoids and amines that are linked to a reduced risk of heart disease.

Just remember that these pancakes do contain oil and sugar (unless you make them sugar-free), so enjoy them in moderation!

Want to try some more vegan pancake recipes? Check out the following:

Easy Gluten-free Pancakes

Fluffy Vegan Buckwheat Pancakes

Gingerbread Pancakes

Banana Crepes

Cinnamon Pecan Pancakes

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag your photos with @healthiir on Instagram! We’d love to see your creation. Let’s eat!