Lemon Poppy Seed Pancakes

A delicious and gluten-free breakfast coming up with this easy recipe!

  • Servings 4-6
  • 20 mins.
  • Easy

Recipe

Ingredients

  • 1 cup All Purpose Gluten-Free Flour
  • 2 tbsp. Cane Sugar
  • 1 tbsp. Baking Powder
  • ½ tsp. Salt
  • 1 tbsp. Poppy Seeds
  • Lemon zest from 1 lemon
  • 1 cup Almond Milk
  • 1 tbsp. Apple Cider Vinegar
  • Juice of ½ lemon
  • Oil to grease the pan

Directions

  1. Put the flour, sugar, baking powder, salt, poppy seed and lemon zest into a medium bowl and mix to combine.
  2. Pour over the almond milk and apple cider vinegar.
  3. Squeeze in the lemon juice and whisk until the batter is smooth.
  4. Grease a nonstick pan or griddle with oil and put it on the stove over medium heat.
  5. Pour about ⅓ cup of batter, when the top begins to bubble, flip the pancake and cook for about 1 minute, until the other side is golden.
  6. Serve and enjoy!

Pro Tips

Serve with a nut butter, maple syrup and any fruit you desire.

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