These lemon poppy seed pancakes are based on my vegan and gluten-free quick & easy fluffy pancake recipe. It’s basically the same recipe with 3 main ingredients: oats, banana, and non-dairy milk. In addition, I’ve added a bit of lemon zest, lemon juice, and poppy seeds for a delicious crunch and zesty kick. We absolutely LOVED the end result, so I decided to add this recipe to my already long archive of pancake recipes on the blog 😉

To make the pancakes fluffy, I like to add a bit of baking powder and an acidic medium like apple cider vinegar or lemon juice. Since we’re making lemon pancakes, using lemon juice, in this case, is preferred. The zest is what gives the pancakes that pop of lemon flavor that I adore. However, be careful not to add too much, or your pancakes will turn out bitter. I find that around 2 teaspoons works great.

I served the pancakes with a creamy yogurt sauce made with plain organic Greek yogurt, vanilla bean powder, and a bit of pure maple syrup. You can use plain non-dairy yogurt instead if you prefer. The tang from the yogurt sauce went so well with the delicate lemon flavor, so I highly recommend spending 1 minute to whip up this sauce 😉

Lemon Poppy Seed Pancakes #Vegan #Glutenfree #Brunch #Vegetarian #Dairyfree Easy, Quick, Delicious & Fluffy Pancakes #Nutriholist

I’ve recently got a lot of questions about whether these pancakes could be made with eggs. So, I’ve included tips on how to incorporate eggs for a tasty high-protein version in the notes below.

Can’t wait for you to try these delicious lemon poppy seed pancakes! Please let me know your thoughts by leaving a comment below or tagging me in your photos @nutriholist #nutriholist on Instagram or Facebook. Enjoy!

Lemon Poppy Seed Pancakes

Serves 2

Ingredients

  • 1 cup oat or buckwheat flour {See Notes}
  • 1 large ripe banana
  • 1 cup non-dairy milk
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon cinnamon
  • 2 teaspoons lemon zest (I like to use this zester)
  • 2 tablespoons poppy seeds
  • 1 teaspoon baking powder
  • 1 tablespoon lemon juice
  • 2-3 teaspoons coconut oil, for cooking

Directions

  1. Throw the oat flour, banana, non-dairy milk of choice, vanilla, cinnamon, and lemon zest into the blender and blend until smooth
  2. Add the poppy seeds, baking powder, and lemon juice, and stir with a spatula to combine
  3. Melt a teaspoon of coconut oil in a non-stick pan over medium-low heat. Scoop the batter onto the pan and cook for 2-3 minutes until it gets firm and bubbly around the edges. Then flip and cook for another minute or two until golden brown
  4. Repeat the process with the remaining batter, adding more coconut oil if necessary. You may need to reduce the heat as the pan gets hotter
  5. Serve with the creamy yogurt sauce below or with pure maple syrup, berries, bananas, coconut flakes, etc. Enjoy!

Notes:

  • If you use a high-power blender (like Vitamix or Blendtec), you can use 1 cup steel-cut or rolled oats or buckwheat groats instead of flour. Run the blender with the oat flakes or buckwheat groats first to turn them into flour, then add the remaining ingredients
  • The batter should be thick, but still pourable. If it’s too thin, add some more oats and if it’s too thick towards the end and hard to get out of the blender, add a tiny splash of milk or water
  • For a high-protein version, use 3/4 cup oats, 2 eggs, 1 banana, and NO milk, plus the rest of the ingredients

Creamy Yogurt Sauce

Serves 2

Ingredients

  • 1/2 cup plain organic Greek yogurt (or plain non-dairy yogurt)
  • 1/4 teaspoon vanilla bean powder (or 1/2 teaspoon vanilla extract)
  • 1-2 tablespoon(s) pure maple syrup

Directions

  1. Mix all ingredients in a small bowl. Taste test and adjust sweetness as needed. Serve with pancakes or waffles and enjoy!