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These Gluten-Free Lemon Poppy Seed Pancakes {also dairy-free and vegan} are sure to become a new favorite breakfast option in your home! They are super fluffy and full of lemon flavor.
Ingredients for Gluten-Free Lemon Poppy Seed Pancakes
This recipe for delicious and fluffy pancakes doesn’t require any ingredients that are out of the ordinary. If you have gluten-free and dairy-free substitutes in your house already you should all of these ingredients:
- Gluten-Free Oats or Gluten-Free Oat Flour
- Maple Syrup
- Vanilla Extract
- Gluten-Free Baking Powder
- Baking Soda
- Unsweetened Almond Milk
- Juice and zest of a lemon
- Poppy Seeds
How to Make Gluten-Free Lemon Poppy Seed Pancakes
The first step to making these pancakes is making the “buttermilk”. Zest the lemon and set the zest aside. Squeeze lemon juice into a 1 cup measuring cup and fill with unsweetened almond milk to get 1 full cup. Set aside for 5 minutes.
In a separate mixing bowl, combine the remaining ingredients. Once milk sets for 5 minutes stir into the dry ingredients. The mixture will look bubbly because of the buttermilk and baking soda combining together. Let mixture sit for a couple minutes while the pan heats up.
Heat your skillet or griddle over medium heat. Give the pancake mix one more stir then drop the mixture by the 1/4 cup onto a hot and greased skillet or griddle. Cook for 2-3 minutes then flip. Cook on second side until cooked through.
Enjoy pancakes immediately with your favorite toppings. See below for storage and freezing tips.
Frequently Asked Questions
Yes, these can be refrigerated for up to 5 days. If you would prefer to freeze. Spread out pancakes on a parchment lined baking sheet and place in freezer. Once pancakes are frozen, place in a ziplock bag. Pancakes should be good in the freezer for up to 6 weeks.
Simply take your gluten-free oats and put them in a blender or food processor. Blend until oats resemble flour.
I have not tested any substitutions for this recipe. That includes different flours or milk options. If you do try a different option please let me know in the comments if it works!
These pancakes are more nutrient dense than regular pancakes because the oat flour has more nutritional benefits than all purpose flour. These pancakes are also lower in added sugar because of the unsweetened almond milk instead of regular buttermilk.
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Looking for more gluten-free breakfast recipes? Try our Healthy Peanut Butter Banana Acai Bowl, Mango, Pear & Spinach Smoothie, Apple Berry and Acai Smoothie, Raspberry Chocolate Chip Baked Oatmeal Muffins, Sausage and Egg Breakfast Casserole, Pecan and Pumpkin Seed Granola, Strawberry Smoothie Bowl and Chocolate Covered Strawberry Protein Smoothie.
Gluten-Free Lemon Poppy Seed Pancakes {dairy-free & vegan}
These Gluten-Free lemon Poppy Seed Pancakes {also dairy-free and vegan} are sure to become a new favorite breakfast option in your home! They are super fluffy and full of lemon flavor.
Ingredients
- 1 1/2 cups gluten-free oats (ground) or gluten-free oat flour
- 2 tbsp maple syrup
- 1/2 tsp vanilla extract
- 3 tsp gluten-free baking powder
- 1/2 baking soda
- 3/4 - 1 cup unsweetened almond milk
- Juice and zest of 1 lemon
- 1 1/2 tsp poppy seeds
Instructions
- Make the "buttermilk". Zest the lemon and set the zest aside. Squeeze lemon juice into a 1 cup measuring cup and fill with unsweetened almond milk to get 1 full cup. Set aside for 5 minutes.
- In a separate mixing bowl, combine the remaining ingredients.
- Once milk sets for 5 minutes stir into the dry ingredients. The mixture will look bubbly because of the buttermilk and baking soda combining together. Let mixture sit for a couple minutes while the pan heats up.
- Heat your skillet or griddle over medium heat. Grease with non-dairy butter or non-stick spray.
- Give the pancake mix one more stir then drop the mixture by the 1/4 cup onto a hot and greased skillet or griddle. Cook for 2-3 minutes then flip. Cook on second side until cooked through.
- Enjoy pancakes immediately with your favorite toppings. See below for storage and freezing tips.
Notes
These can be refrigerated for up to 5 days. If you would prefer to freeze. Spread out pancakes on a parchment lined baking sheet and place in freezer. Once pancakes are frozen, place in a ziplock bag. Pancakes should be good in the freezer for up to 6 weeks.
Nutrition Information:
Yield: 3 Serving Size: 2 pancakesAmount Per Serving: Calories: 245Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 755mgCarbohydrates: 47gFiber: 4gSugar: 19gProtein: 6g