Lemon Poppy Seed Coconut Flour Pancakes are grain-free, dairy-free, moist, fluffy, and amazing! Zesty and delicious, these healthy pancakes are great for sharing for breakfast or brunch.
What you need for gluten free coconut flour pancakes, or as I affectionately call them, The Set is and Forget it Pancake, is time, patience, and hunger for something delectable.
The pancakes require a lower temperature and a longer period of time to cook than regular pancakes. I would be lying if I told you these pancakes took less than 8 to 10 minutes to cook each, so save the coconut flour pancakes for when you have no pressing engagements. Weekend mornings are great for this.
My first go-round with coconut flour pancakes dern near made me late for work, but it was also an incredibly tasty experience.
Coconut flour absorbs liquid like no other flour I have used. For this reason, coconut flour recipes include more eggs, milk, and/or oil/butter in proportion to the flour. You may look at the recipe and think, “…But where’s all the flour?” Trust me…1/2 cup is all you need.
Coconut flour pancakes are also fragile up until the point that they’re fully cooked…for this reason, flipping the coconut pancake requires focus and dedication. I recommend keeping the size of the pancakes small (use a 1/4 cup measuring cup) to avoid pancake breakage.
More Healthy Pancake Recipes:
- Flourless Oatmeal Banana Pancakes
- Buckwheat Pancakes
- Sweet Potato Rolled Oat Protein Pancakes
- Coconut Flour Zucchini Pancakes
- Vegan Lemon Poppy Seed Pancakes
- Paleo Carrot Cake Pancakes
Go get them!
Lemon Poppy Seed Coconut Flour Pancakes
Ingredients
- 4 eggs
- 1 cup unsweetened almond milk
- 1 teaspoon pure vanilla extract
- 2 tablespoons pure maple syrup or honey
- 1 tablespoon lemon juice
- Zest of one lemon
- ½ cup coconut flour
- 2 teaspoons baking powder
- 1/4 teaspoon sea salt
- 1 tablespoon poppy seeds
Instructions
- In a mixing bowl, whisk together the eggs, milk, vanilla extract, agave and lemon juice.
- Add the lemon zest, coconut flour, baking powder, salt and poppy seeds and mix until completely smooth. There may be pesky hunks of coconut flour…just smash them down and mix them in.
- Allow batter to sit for at least 10 minutes. Definitely do this step.
- Heat a large skillet to medium-low and add just enough oil and/or butter to coat the surface (about 1 tablespoon)
- Measure out 1/8 cup of coconut pancake batter and pour into the heated skillet. Give the pancakes plenty of space (I only do 2 at a time on a 10” skillet).
- Cook for like a billion years…juuuuust kidding. Cook for about 6 to 8 minutes on one side (seriously) until the pancake is set up enough to flip.
- Cook 1 to 2 minutes on the other side and repeat for the remaining batter.
- Serve with agave, honey, butter, and/or powdered sugar. MMMM MMMM goooood!
Notes
Nutrition
I made these tonight for breakfast tomorrow, and they are delicious!!! I can’t wait to wake up and eat them. To top them I’m doing a purée of fresh strawberries, vanilla protein powder, and a splash of coconut milk. Thank you for sharing this recipe!
Ooooh pureed strawberries!!! I like the way you think!
These look so amazing! I have lemons, just gotta buy poppy seeds! My husband will absolutely love these, thanks! 🙂
Best pancakes I’ve ever seen!
YUM!
It’s no secret, I crave all things lemon poppy seed. It’s the best combination to go in a carbohydrate in my opinion; so this recipe without a doubt is on my list of things to make. I recently went gluten free and have been wanting pancakes and waffles but have not ventured to make a gluten free version. I’ve had the opportunity to work with Bob’s Red Mill, but have never encountered the Coconut Flour. Would love to try this recipe out!
Those look really good!
Do you know this recipe would work is muffins?
Em, I haven’t tried it yet, but I have a sneaking suspicion that it will work for muffins too. I would just make sure the muffin pan was really well oiled first. Let me know if you try it!
I have never tried coconut flour. I am very curious to try it out.
Coconut flour sounds interesting.. does it have some taste? also PANCAKES!!!
Lemon, poppy seed and coconut flour together? Can it get any better? These winter mornings have me making pancakes often so I can’t wait to try these.
I love lemon and poppy seed together. Coconut flour is one I haven’t heard of before. Thanks for the introduction!
I’ve never tried it, but would like to!
I love Bob Red Mill’s products but haven’t try the coconut flour yet. I would love to give it a try and make these beautiful Lemon Poppyseed coconut flour pancakes! Thanks for hosting the giveaway.
amy [at] utry [dot] it
I love pancakes, we usually have them for dinner instead of breakfast. I like to make up a monster sized batch and then freeze the leftovers. My mom taught me at a very young age to make pancakes from scratch and its something I will never forget. For my youngest son’s last birthday I made “birthday cake pancakes” for breakfast complete with cake mix and sprinkles. Let’s just say they went over quite well!
Jeffrey, “breakfast for dinner” we something my brothers, sister and I always looked forward to growing up. It gave us this excited intrigue like we were getting away with something wrong, but we knew it was oh so right at the same time. For this reason, I give you huge thumbs up for making breakfast for dinner a part of your family’s life! Thanks so much for this charming story and I you just made my day with your birthday cake pancakes idea – I’ll definitely be doing this for upcoming friends/family birthdays! Hope you enjoy the rest of your weekend!!
I’m not such a big fan of coconut flour. For some reason, the Bob’s Red Mill coconut flour makes my baked goods “gritty”. Not sure if it’s really supposed to be that way or not. In any case, coconut is definitely one of the healthiest things to eat! Growing up in the Philippines, we are no.1 producers of anything coconut. I took it for granted when we were living there, the abundance of this fresh fruit and all its reincarnations (we make everything with coconut there). Now that I live in Canada, I miss miss miss miss miss my dear coconut so much…
Jen, you’re spot on with the “gritty” coconut flour texture…it certainly can have that effect in baked goods…and in pancakes! I don’t mind the texture one bit and have been able to modify the pancake recipe over time to make it less gritty, although there still is some grit to it. One recommendation I would make is to combine the coconut flour with brown rice flour (or flour of choice) in your baked goods…I did this with my Pumpkin Muffins this fall and the recipe didn’t turn out gritty at all but still had unique flavor and the health benefits of coconut flour 🙂 Thanks so much for weighing in – I had no idea you lived in Canada and I can imagine missing the coveted coconut products – a great reason to pay the Phillippines a visit!! 🙂
Ooo, those sound delicious. I’ve never tried coconut flour myself…I have tried a few of Bob’s Red Mill flours but not that one.
Great photographs too!
These look so good! Everytime I’ve seen coconut flour at the store, I’ve thought about buying it but had no idea what to do with it. My sister is GF, so these would be perfect to make for her!