Lemon Poppy Seed Pancakes


 (Ilana Pulda)

  • Prep Time


  • Cook Time


  • Total Time


  • Servings


I am not exaggerating when I say I used to run from lemon baked goods.  Now here I am eating it for breakfast like some kind of lemon crazed lunatic.  I just had to try these lemon poppy seed pancakes. There is something about these two irresistible flavors. 


  • 1 1/2 cup almond meal/flour
  • 1 1/2 cup gluten free all purpose flour OR all purpose flour OR whole wheat flour
  • 2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 tablespoon poppy seeds
  • 1 egg
  • 1/2 cup milk (dairy or otherwise)
  • 1/2 cup sugar
  • 1 cup Greek yoghurt
  • 3 lemons zested and juiced


Step 1:

  • Mix the dry ingredients (the first six) make sure to break up the chunks of almond flour especially if it's coarse

Step 2:

  • In a separate bowl, beat the egg and add the other wet ingredients to it. Mix together

Step 3:

  • Pour the wet mixture into the dry and mix together with a whisk until combined

Step 4:

  • Heat a skillet or non-stick pan over medium heat

Step 5:

  • Add canola oil, butter or coconut oil until it's heated but not burning

Step 6:

  • Using a 1/3 cup scoop, drop circles of batter on to the hot pan

Step 7:

  • Flip when the first side is completely set(about 2 minutes)

Step 8:

  • Remove from pan when they are cooked through, it should take somewhere around 4-5 minutes