Lemon Poppyseed Pancakes

4.9 from 15 reviews


  • 3 eggs, whisked
  • 3/4 cup almond milk (carton, unsweetened)
  • 2 tablespoons raw honey
  • 1 teaspoon vanilla extract
  • zest of 1 lemon
  • juice of 1 lemon
  • ½ cup coconut flour
  • ½ cup tapioca flour or arrowroot flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • pinch of salt
  • 23 tablespoons poppyseeds
  • coconut oil or ghee, for greasing pan


  1. Whisk together wet ingredients: eggs, almond milk, honey, vanilla extract, lemon zest and juice in a large bowl.
  2. Then, while continuously whisking, add coconut flour, tapioca flour, baking powder and baking soda and a pinch of salt to the large bowl. Whisk until batter is well combined then add poppyseeds and fold in.
  3. Grease a large griddle pan and place over medium heat. Once pan is hot, use a large ladle or iice cream scoop to pour each pancakes. The batter should make 9-12 pancakes, depending how big you make them. Once each pancake begins to bubble, flip to cook on other side. About 2-3 minutes per side.
  4. Top with maple syrup then eat up pumpkin!