Lemon Poppyseed Pancakes

Spring into action with these Healthy Lemon Poppyseed Pancakes! A pancake recipe made with wholesome ingredients including oat flour, poppyseeds and maple syrup that will make you feel great about your next brunch.

When I lived in Toronto, I tried to schedule yearly trips in the winter to sunnier locations. Seeing the sun makes a huge difference when you’ve got the winter blues! I feel like people fall into two camps when it comes to winter:

1. You need to feel the sun on your back to be your best self. 
2. You love winter and think it’s the perfect time to look inward, nest and focus on yourself. 

I personally prefer spring and summer!  I’m such a better, nicer, more patient person… maybe that’s why I live in California instead of Toronto now…

Spring has arrived early in the Bay which is pretty bitter sweet. It’s been lovely having everything in bloom but we usually have rain through till the end of March and our planet (and state) desperately need it. Not to mention my prolonged seasonal/basically year long allergies😂

The citrus trees are poppin’ and I’ve been loving that I now love in a neighborhood where people have baskets outside their houses with freshly picked oranges and meyer lemons. Wish I could make this up!

If you fall into camp #1 you’re probably hating me right about now so let’s just segue into these lemon poppyseed pancakes so you can at least get a dose of spring even if it’s the tundra outside…

Watch me whip up these delicious Lemon Poppyseed Pancakes 

Here’s What You Need:

Do I Have to Use Lemon Flavoring?

This recipe calls for 1 tsp of lemon flavoring. The recipe was originally developed 5 years ago when I was living in Toronto and honestly, the citrus quality isn’t great there – also lemons cost $2 each at the time (!!!). I have since tested the recipe with real lemon in place of lemon flavoring and honestly, the recipe tastes better with lemon flavoring. Seriously. That being said, if you want to substitute fresh lemon you can use the juice and zest of 1 fresh lemon.

Making These Pancakes Vegan

Making these pancakes vegan is super simple. Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water. Set aside for a few minutes to allow the flaxseed to absorb the water and gelatinize. This flaxseed “egg” replaces the traditional egg in the recipe. 

Tips for the Perfect Pancake

The first tip for pancakes is the consistency of the batter. You’ll mix the dry ingredients first in a large bowl then add in the wet ingredients. You want your batter to be the same consistency as brownie batter but not thin like crepes. If you need to thin out your batter a little, add in a little more almond milk – I’m talking 1 tablespoon at a time!

Tip #2 is to prepare your pan by spraying or melting coconut oil. This will keep the pancakes from sticking but will also help with the browning and slight crisping of the edges. After greasing, preheat the pan over medium heat. Make sure your pan is warm before adding the pancake batter!

Use a ⅓ cup measuring cup to scoop the batter onto the greased pan. Don’t touch your pancakes until there are bubbles all over the top of the pancakes (about three minutes). It’s important to be patient until you see bubbles all over! Flip your pancakes and cook for an additional minute. 

Serve with maple syrup, nut butter and/or fruit!

Lemon Poppyseed Pancakes

Spring into action with these Healthy Lemon Poppyseed Pancakes! A pancake recipe made with wholesome ingredients including oat flour, poppyseeds and maple syrup that will make you feel great about your next brunch.

• Author: Davida Lederle
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 6-8 pancakes depending on size 1x

Scale 1x2x3x

Ingredients

Instructions

1. In a large bowl combine oat flour, baking powder, and poppy seeds.
2. Add in almond milk, applesauce, egg, lemon flavoring and maple syrup
3. If batter is too thick add in a bit more almond milk, but batter should NOT be thin like crepes.
4. Spray or melt coconut oil in a large pan over medium heat.
5. Add a 1/3 cup of batter to form pancakes.
6. Cook until all bubbles have popped (about 3 mins) & flip over for 1 min. Repeat until all batter is used.
7. Serve warm with maple syrup, nut butter or berries.

*you can replace with 1 3/4 cup of whole wheat flour if not gluten-free

Like this recipe? Here are others you might enjoy: