This gluten-free lemon poppy seed pancakes recipe was developed exclusively for Nuts.com and our customers by Miryam Quinn Doblas, Registered Dietitian (RD). Miryam shares her passion for nutrition and healthy eating on her website, Eat Good 4 Life.
What better way to start your morning than with a stack of delicious pancakes? This recipe features the classic combination of refreshing lemon and crunchy poppy seeds in a gluten-free breakfast treat. Whip up these pancakes for brunch on the weekend and freeze the leftovers for an easy, go-to breakfast during the week.
The secret to making light and fluffy gluten-free pancakes is to use a combination of gluten-free flours. For the batter, I used a mixture of brown rice flour and coconut flour. Brown rice flour behaves similarly to all purpose flour and it provides more nutrients thanks to the fiber-rich bran component of brown rice.
Coconut flour is the other gluten-free superstar in this recipe. Made from dried coconut meat, it is an excellent source of fiber, protein and iron. Since coconut flour is particularly nutrient-dense, baked goods made with it tend to be satisfying. Although it cannot be used as a direct 1-to-1 replacement for wheat flour, coconut flour is a staple in many gluten-free kitchens because of its soft, fine texture and nutritional qualities.
In place of butter, which is traditionally used to make pancakes, I used coconut oil. The body can easily digest coconut oil and convert it to energy, instead of storing it as fat. Packed with immunity-boosting lauric acid, coconut oil is considered a healthy fat.
The crunchy, nutty-flavored poppy seeds make a bold statement in these lemony pancakes. In place of poppy seeds, you could also try adding unsweetened shredded coconut or even chocolate chips. Pancakes are very versatile, so feel free to experiment with any add-ins you like.
Since the pancakes are gluten-free, they are very light. Just make sure you don’t over-mix the batter and be careful when flipping them on the stovetop so that they don’t break. Once you see bubbles start to pop on top of the pancake, it’s safe to flip them.
These gluten-free lemon poppy seed pancakes are perfect for breakfast, and I even give them to my kids as a snack. They always ask for seconds! Since I don’t make pancakes very often, I always double the amount of batter when I do. I freeze the extra pancakes in aluminum foil and can store them for at least 1-2 months. To enjoy, simply reheat the pancakes in the microwave for 2-3 minutes and they’re ready to go. This is a great way to save time when you or someone in your family is craving them.
I hope you get to make these refreshing and light lemon poppy seed pancakes. They are simply delicious and I am sure your friends and family will love them.
This recipe was developed and photographed exclusively for Nuts.com by Miryam Quinn Doblas, RD, of Eat Good 4 Life.