Wake up your sleepy taste buds with a hot stack of these zingy paleo lemon pancakes, complete with the wholesome crunch of tiny poppy seeds.
This breakfast recipe is sure to brighten any weekend morning when you have a little extra time to futz around the kitchen in your house slippers and whip up a batch of these easy-to-make gluten-free hot cakes.
I think you’re gonna love the refreshing lemon taste of these, balanced nicely by the earthy crunch of poppy seeds. It’s a healthy and fragrant little twist on traditional pancakes the whole family will love.
Only the good stuff goes into these, starting with eggs, a banana, gluten-free flours, and touch of honey you can omit if the banana you use is very ripe.
Because of their natural ingredients and lack of all-purpose flour, these pancakes will be somewhat dense although they do rise a little – but they’re definitely not the light and fluffy kind you’d get from a Bisquick box.
Just a few cooking tips for you:
First, you don’t want an overly hot grill – set your burner or flame to low or maybe medium low for these. Your cooking surface should be just hot enough for a drop of water to quickly bubble away.
Be sure to use a little coconut oil before each pour – just a sprinkle to lightly coat the cooking surface is all you need to assure these won’t stick when you wiggle your spatula underneath each pancake.
And finally, pour less batter and spread it out more. So start with a shorter pour of batter, then use the back of a spoon to spread the batter out another 1/2-inch or so in all directions. The pancakes will cook more evenly for you that way. And to make these easier to flip, keep the pancakes about the same diameter as your spatula. [av_sidebar widget_area=’Lockerdome’ av_uid=’av-tfy9r7′]
These lemon poppy seed paleo pancakes are excellent topped with fresh seasonal fruit, or of course the traditional splash of pure maple syrup is always a winner.
Have leftover cooked pancakes? Lucky you – they’ll freeze nicely. You can also double your pancake batch, and freeze the extra pancakes individually so you can start out your busy weekday mornings with a little bite of sunshine.
Enjoy, and as always, let me know what you think!
- 2 eggs, whisked
- 1 banana, mashed well
- 1 Tbsp raw honey
- 1 tsp vanilla
- 1/4 cup lemon juice (about 2 lemons)
- Zest (grated lemon peel) from 1 lemon
- 1/4 cup almond milk
- 1/4 cup coconut flour
- 1/4 cup tapioca flour
- 1/2 tsp baking powder
- 1 1/2 tsp poppy seeds
- Coconut oil
- In a medium-sized mixing bowl, whisk two eggs
- Next add 1 medium banana and mash well to remove lumps
- Add lemon juice, honey, vanilla, almond milk – stir
- Add coconut flour, tapioca flour baking power and lemon zest – stir well into a batter
- Lightly fold in poppy seeds
- Batter should be moderately thick but pour easily – if too thick, add a touch more almond milk
- Preheat your pan or griddle to low or medium-low
- Add a splash of coconut oil to the surface before pouring the batter each time
- Pour batter and spread out with the back of a spoon to form about a 3-1/2" round pancake
- Cook until batter bubbles slightly and the surface side is golden brown then flip with spatula to cook opposite side
- Serve warm with fresh fruit or pure maple syrup
who else really loves this ?
Can the banana be replaced with something? Allergic to latex ensymes. Which bananas hold a great deal of. Otherwise those look awesome!
Don, I used them as a sweetener and for moisture. So you can maybe add some zucchini and a bit more honey? Seems weird but zucchini holds lots of moisture without adding taste and a little more honey? I use zucchini is lots of recipes. Great for sneaking in a veggie. ❤️
good idea, thanks, making my zucchini muffins as we speak. there yummy. thank you!
+1 Sweet info thanks :)