Gluten free lemon poppy seed pancakes are a light and fluffy breakfast treat. These gluten-free pancakes start with an egg batter that is mixed until smooth, then flours like rice flour, potato starch, tapioca starch and almond meal are added in to create the perfect texture.
The “pumpkin coffee cake loaf” is a recipe that I found on the internet. It’s gluten-free, and has lemon poppy seed in it.
I recall eating finger-fulls of lemon poppyseed cake dough in our kitchen when I was a little child.
Our off-white vinyl countertops reached just beyond my nose, making it difficult to see what was on the counter. But just low enough for me to reach up and eat whatever delicacy my mother was preparing that day.
One of my favorite batters was in her lemon poppyseed cake. The batter was filled with warm vanilla flavors, a touch of lemon, and what can only be described as the ideal quantity of poppy seeds.
The cake was excellent after it was cooked. Light, fluffy, and soft as a cushion. It’s golden and eggy, and it’s exactly perfect. That dessert was fantastic.
Years later, when I was in high school, I recall asking my mother for the recipe.
“Do you mean the one I used to cook all the time?” she stated “That one!” I exclaimed.
“That was only vanilla cake mix, lemon essence, and a couple teaspoons of poppy seeds, Sarah,” I said.
Yep. It turns out that the exquisite cake I remembered from my youth was really a commercial cake mix. She didn’t even utilize the zest and juice of a genuine lemon! Lemon extract is just a hoax (lol, I had to).
Which only goes to demonstrate that the power and affection associated with culinary memories may be just as strong as the dish itself. I loved spending time in the kitchen with my mother, tasting spoonfuls of cookie dough or almost burning my fingers on a hot brownie that I couldn’t wait to cool.
It didn’t matter whether Mom baked her lemon poppyseed cake from scratch or from a box mix. It was all about me spending time with her, which I adored.
So, speaking of Lemon Poppy Seeds, I have to admit that this recipe for Gluten Free Lemon Poppyseed Pancakes is really darn good.
What’s the secret ingredient in these gluten-free lemon poppy seed pancakes?
Bob’s Red Mill Super-Fine Natural Almond Flour keeps them moist, and the intense yet balanced lemon flavor shines through in every mouthful.
(I did, after all, use actual lemons)
When Sofi initially began last month, this was one of the first dishes we worked on together, and I have to admit, she nailed it with these pancakes. Sofi, you’re on your way!
Though we intended to create them entirely with almond flour, we discovered that we couldn’t obtain a nice bond with the final result. So we added 1/4 cup gluten-free flour, which worked well.
I hope you all had as much fun with these as we did! Good luck with your baking!
- On medium heat, heat a big skillet or griddle.
- Whisk together eggs, melted coconut oil, milk, lemon juice, lemon zest, and maple syrup in a medium mixing basin until well blended.
- Sift together almond flour, gluten-free flour, baking powder, and salt in a separate basin. Poppy seeds should be added at this point. Incorporate the dry ingredients into the wet ones, stirring gently until everything is well incorporated.
- Grease the griddle thoroughly once it’s heated (about 1 tablespoon per 3 pancakes). 14 cup batter per pancake should be poured over the surface. Cook for 2 minutes on one side until holes develop around the edges, then turn and cook for another 1-2 minutes on the other side. You want a good, even heat, so don’t let the pan become too hot.
- Serve with a dollop of fresh whipped cream and a drizzle of maple syrup!
Bob’s Red Mill is a sponsor of this content. Thank you for your continued support of the companies that make Broma possible!
The “broma bakery pumpkin cake” is a gluten free and vegan cake that is moist, spiced with cinnamon, nutmeg, ginger, cloves and allspice.
- chocolate and cinnamon desserts
- broma bakery coffee cake
- broma bakery french toast
- golden granola
- green tomato shakshuka