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Pouring maple syrup onto stack of lemon poppy seed pancakes

Lemon Poppy Seed Pancakes

Top these fluffy lemon pancakes with coconut yogurt and fresh berries for the perfect vegan, gluten-free breakfast!
Course Breakfast, Dessert
Cuisine American
Keyword fluffy vegan pancakes, healthy pancakes, lemon pancakes
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 14 pancakes
Calories 101kcal
Author Alyssa



  • Preheat a griddle over medium heat.
  • Whisk together the flax and water and set aside to gel.
  • In a large mixing bowl, whisk together the flours, baking powder, cinnamon and salt.
  • Beat together the flax eggs, banana, yogurt milk, oil, lemon juice, vanilla and lemon flavor, then pour into the dry and mix until a smooth batter forms. Fold in the lemon zest and poppy seeds.
  • Lightly grease your griddle with nonstick cooking spray or coconut oil. Ladle ¼ cup of batter onto the griddle and repeat until you have filled your pan. Cook the pancakes until small bubbles begin to form around the edges, about 2 – 3 minutes. Flip and cook for another 1 – 2 minutes longer until the other sides are golden brown. Repeat until no batter remains.
  • Serve warm with fresh berries, a dollop of coconut yogurt and pure maple syrup.



Store leftover pancakes in an airtight container in the fridge for up to a week. When you're ready to eat them, reheat them on a lightly greased griddle or skillet over low heat until they're warmed through, or warm them up in the microwave.


Calories: 101kcal | Carbohydrates: 10g | Protein: 2g | Fat: 5g | Sodium: 111mg | Potassium: 88mg | Fiber: 2g | Sugar: 1g | Vitamin C: 2.4mg | Calcium: 79mg | Iron: 0.7mg