1 rating

Lemon Poppy Seed Pancakes


Lemon Poppy Seed Pancakes

Zesty and refreshing, these lemon poppy seed pancakes will excite and delight your brunch guests. With creamy coconut milk and healthy almond flour, it’s a dish that tastes indulgent while secretly cutting back on the calories. 


Recipe courtesy of Cultivated Wellbeing.


  • 1/2 Cup almond flour
  • 1/3 Cup coconut flour
  • 1/4 Cup ground flax
  • 1 Tablespoon poppy seeds
  • 1/4 Teaspoon baking soda
  • 1/2 Teaspoon baking powder
  • 1/4 Teaspoon salt
  • 2/3 Cups coconut milk
  • 4 pastured whole eggs
  • 1 tabelspoons maple syrup
  • 1 Teaspoon almond extract
  • 1 1/2 teaspoom extra virgin coconut oil, melted (plus extra for the pan, or butter/ghee)
  • Zest from 1 lemon (about 2 teaspoons)
  • Juice from 1 lemon (about 2 tablespoons)


Mix the dry ingredients in a small bowl and set aside.

In a microwave safe bowl, warm 1 1/2 teaspoon of coconut oil in microwave until melted (about 20 seconds). In a large mixing bowl, add all wet ingredients, and then slowly whisk in coconut oil. Once all wet ingredients are mixed, whisk dry into wet.

Heat a skillet on medium heat and add coconut oil or ghee to the pan. Use a spoon to scoop the mix into the pan (about two spoonfuls per cake) and let cook for a few minutes on each side.

OPTIONAL: Sprinkle a little extra zest on the top of the stack before adding pure maple syrup