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Vegan Gluten-Free Lemon Poppy Seed Pancakes


2 Servings

About the Recipe

Enjoy these delightful Vegan Gluten-Free Lemon Poppy Seed Pancakes that are not only flavorful but also packed with wholesome ingredients. They make for a perfect breakfast or brunch option for those who follow a vegan and gluten-free diet.


● 1 cup gluten-free all-purpose flour

● 2 tablespoons poppy seeds

● 1 tablespoon baking powder

● 1/4 teaspoon salt

● 1 cup unsweetened almond milk (or any plant-based milk)

● Zest of 1 lemon

● 2 tablespoons lemon juice

● 2 tablespoons maple syrup (or another liquid sweetener)

● 1 teaspoon vanilla extract

● 2 tablespoons coconut oil, melted

● Cooking oil or cooking spray for the pan


In a mixing bowl, whisk together the gluten-free flour, poppy seeds, baking powder, and salt.

In a separate bowl, combine the almond milk, lemon zest, lemon juice, maple syrup, vanilla extract, and melted coconut oil.

Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix; a few lumps are okay.

Preheat a non-stick skillet or griddle over medium heat. Lightly grease with cooking oil or cooking spray.

Pour 1/4 cup of the batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown.

Repeat with the remaining batter, adjusting heat as needed to prevent burning. Serve the pancakes warm with your choice of toppings, such as fresh berries, sliced bananas, or a drizzle of maple syrup.

Nutritional Information

  • Protein: 4g

  • Fats: 8g

  • Fiber: 3g

  • Carbohydrates: 37g

  • Sugar: 8g

  • Calories: 240

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