Pancake Tuesday is almost here! As such, I figured it was worth it to find a more interesting (and healthy) recipe than your typical pancake mix. Don’t get me wrong, I love the familiar, fluffy flapjacks, but why not give something else a whirl? Enter: Gluten-Free Lemon Poppy Seed Pancakes!
This recipe is gluten-free as I’ve used brown rice flour. I also used almond milk in place of dairy but if you aren’t worried about going dairy-free, go right ahead with dairy milk. If you’re feeling really adventurous, you can always make a berry compote to top your pancakes instead of maple syrup. Really, it’s whatever floats your boat.
Gluten-Free Lemon Poppy Seed Pancake Recipe
2 Tbsp fresh lemon juice
1 tsp lemon zest
1/2 cup 2 Tbsp almond milk
1 tsp vanilla
1 tsp organic cane sugar
1 1/4 cup brown rice flour
1 tsp baking powder
2 tsp poppy seeds
Beat the eggs in a bowl. Add lemon juice, zest almond milk and vanilla. Stir. Combine the dry ingredients in a separate bowl. Add dry ingredients gradually to the wet ingredients. Stir to combine. Heat a frying pan on medium-low heat. Melt 1 tsp or so of butter in the pan. Spoon batter into the frying pan and flip when one side is cooked. Cook the other side. Serve warm with maple syrup and fruit.