Lemon Poppy Seed Pancakes

10 15 421
Ingredients Minutes Calories
Prep Cook Servings
5 min 10 min 4
Lemon Poppy Seed Pancakes
Health Rating


1 cup Almond milk, unsweetened (or coconut milk)
2 cup Coconut flour (or other gluten-free flour)
2 tsp Baking powder
2 tbsp Chia seeds, ground
2 large egg Egg
3 tbsp Cane sugar
2 tbsp Lemon juice
3 tsp Lemon peel (zest)
1/2 tsp Himalayan salt (pink)
1 tsp Vanilla extract, pure


1. In a large bowl, whisk together the flour, baking powder, and salt. In a small bowl, combine the sugar and lemon zest. Rub together with your fingers until fragrant. Whisk into the dry ingredients.

2. In a medium bowl, whisk together the milk, lemon juice, eggs and vanilla. Add the wet ingredients to the dry ones, mixing only until combined. Stir in the chia seeds.

3. Heat a griddle pan or non-stick skillet over medium heat. Spray with cooking spray. Pour about 1/4 of a cup of pancake batter onto the hot griddle pan, spacing out the pancakes a few inches from each other. When the pancakes start to bubble up, flip and cook until pancakes are slightly golden brown. Serve warm with butter, maple syrup or fresh fruit.

Nutrition Facts

Per Portion

Calories 421
Calories from fat 311
Calories from saturated fat 243
Total Fat 35 g
Saturated Fat 27.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.1 g
Monounsaturated Fat 2.8 g
Cholesterol 96 mg
Sodium 637 mg
Potassium 348 mg
Total Carbohydrate 24.5 g
Dietary Fiber 9.9 g
Sugars 12.9 g
Protein 7.4 g

Dietary servings

Per Portion

Meat Alternative 0.5
Milk Alternative 0.2

Energy sources