Lemon poppyseed pancakes stacked on plate

Lemon Poppyseed Pancakes Recipe

Name: Lemon Poppyseed Pancakes Recipe
Total time: 15 min
Yield: 4

by Analiese Trimber

4 servings

15 Minutes

calories

351g

carb

56g

fat

12g

protein

tools

Bowl
Pan or griddle

Ingredients

1 ¾ cup Coconut milk
1 ¾ tbsp Lemon juice
1 ½ cups Cassava flour
1 tbsp Baking powder
½ tsp Salt
5 tsp Poppyseeds
2 Eggs
2 tbsp Coconut oil
2 tbsp Maple syrup
1 tbsp Lemon zest

Instructions

1

Combine lemon juice and coconut milk.

·

Let sit for 5 minutes.
2

In a large bowl, combine cassava flour, baking powder, salt, and poppyseeds.
3

In a separate bowl, combine eggs, coconut oil, maple syrup, lemon zest, and coconut milk/lemon juice mixture.

·

Add to dry ingredients and stir again to combine.
4

Heat a greased pan or griddle. Once hot, scoop ¼ cup of pancake batter onto griddle. Let cook for about 1-2 minutes, or until you can see bubbles forming and bottom is golden brown.

·

Flip pancake and cook for another 1-2 minutes.

Lemon Poppyseed Cake in Pancake Form!

Lemon poppyseed cakes are one of those old-timey desserts that take an honest inspiration from nostalgic ingredients and simpler times in the kitchen. But over the years, this dessert seems to have become a competition between recipes to see who can pump their cake with the most butter and sugar. That ends today with these paleo lemon poppyseed pancakes.

For this paleo recipe, I decided to use cassava flour, which is lower in fat than nut-based flours. I also used coconut oil, which gives these ‘cakes a buttery flavor without the dairy. These choices make the pancakes light and fluffy, perfect for topping with some dairy-free yogurt, a little extra lemon zest, and some maple syrup. Feel free to freeze these babies and put them in the toaster when you want to devour!