Nothing says weekend comfort like a stack of warm fluffy pancakes that just makes you feel like you’re digging into dessert in the morning. With a perfect sweet-sour balance that screams spring, lemon and coconut never fit together better.
These guys can be anything you want them to be. Slow morning, carefully-placed toppings, and enjoyed with a side of Sunday morning TV? Yes. Quick recipe to fuel up a day of Zoom meetings? That works too.
They’re…
soft and fluffy
flavorful
nutrient-rich
perfect for your spring and summer pancake stack needs.
Lemon Coconut Poppyseed Pancakes
Simple sweet-sour spring goodness
Ingredients
- 1/2 cup oat flour process rolled oats
- 1/4 cup coconut flour sub more oat flour or almond flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1 tbsp poppyseeds sub chia seeds
- 1/4 tsp sea salt
- 1 egg
- 1/2 cup almond milk sub milk of choice
- 1 tbsp lemon juice
- zest of 1 medium lemon
- 1 tsp vanilla
- 1/2 tbsp coconut sugar sub sweetener of choice
- 1 tsp extra virgin coconut oil
- 1 tsp shredded coconut optional
Instructions
- Mix all dry ingredients in a bowl: oat flour, coconut flour, baking powder, baking soda, and poppyseeds.
- Mix all wet ingredients in a separate bowl: egg, almond milk, lemon juice, vanilla, and coconut oil.
- Combine wet ingredients and dry ingredients. Add lemon zest and shredded coconut (if using).
- Heat a pan coated with coconut oil over medium heat.
- Use about 3 tbsp of batter for each pancake. Flip when there are bubbles on the pancake's surface and cook for approximately 2-3 minutes per side.
- Get fun with toppings! I microwaved some blueberries and mixed them with greek yogurt. Other toppings: lemon zest, peaches, coconut butter drizzle.
