Gluten-Free Lemon Poppy Seed Pancakes

Hi friends!

I’m a total chocoholic but lemon is my favourite fruity combo, especially as the weather gets warmer.  These pancakes are gluten-free and made with my own blend of flours but you can grab a pre-made mix if you don’t want to or don’t have the different flours I used. It’s perfectly sweet yet tangy from the lemon and so refreshing.  Pancakes are my absolute favourite for weekend brunch or freezing for weekday use too! 🙂

I topped the stack with some raspberry jam, almond butter and goji berries. I personally prefer that over syrup because it doesn’t get absorbed and is a healthier choice that works for me but if you like syrup, you can use that instead!

Gluten-Free Lemon Poppy Seed Pancakes

I’d love for you to try my recipe 🙂 ! Please tag me on Instagram, Twitter and Facebook @balancingandie so I can see your lovely creation friends!  To never miss a post again, you can subscribe to my blog on your right hand panel!

Gluten-Free Lemon Poppy Seed Pancakes

Yield: 10-12 pancakes

Gluten-Free Lemon Poppy Seed Pancakes


    Dry ingredients:
  • 1 cup almond flour*
  • 1/2 cup tapioca starch*
  • 1/2 cup brown rice flour* (*or 2 cups gluten-free blend)
  • 1/2 cup quick oats
  • 1 scoop vanilla protein powder
  • 3 tbsp lemon poppy seeds
  • 1 tsp baking soda
  • 2 tbsp chia seeds (optional)
    Wet ingredients:
  • 1 tsp Lemon rind (approx: from 1 lemon)
  • 2 tbsp lemon juice (approx half lemon)
  • 1 egg
  • 2 tbsp maple syrup
  • 1 3/4 cups almond milk


  1. Mix dry ingredients in a small bowl.
  2. Mix wet ingredients in a large bowl. If it's too thick, add a bit more water at a time.
  3. Heat a non-stick skillet to medium high heat. Spray with oil as necessary.
  4. Scoop about 1/4 cup of batter per pancake. Flip once bubbles start to form.
  5. Enjoy right away or refrigerate for later!
  6. Top with nut butter, raspberry jam or other toppings of choice

Gluten-free Lemon Poppy Seed Pancakes



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