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Vegan & Gluten-Free Lemon Poppyseed Pancakes

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 2 -3
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Ingredients

BERRIES:

  • 2 cups sliced strawberries
  • 2 tablespoons coconut palm sugar
  • juice of half a lemon
  • 1/4 teaspoon vanilla extract

PANCAKES:

  • 1 cup non-dairy milk, plus extra
  • 1 teaspoon lemon juice
  • ½ cup + 2 tablespoons rice flour (brown or white)
  • ¼ cup sorghum flour
  • ¼ cup arrowroot powder
  • ¼ cup cornmeal
  • 2 teaspoons baking powder
  • zest of 1 lemon
  • 1 tablespoons poppy seeds
  • ¼ cup melted extra virgin coconut oil, plus extra for the pan
  • 3 ½ tablespoons maple syrup
  • ½ teaspoon vanilla extract

Instructions

  • In a medium bowl, combine the sliced berries with the coconut sugar, lemon juice and vanilla. Allow to sit and macerate/get juicy while you make the pancakes.
  • Stir the non-dairy milk and lemon juice together. Set aside and allow to curdle while you mix up the other ingredients.
  • In a large bowl, combine the rice and sorghum flour, arrowroot powder, cornmeal, baking powder, lemon zest and poppy seeds. Add the coconut oil, maple syrup, vanilla extract and the non-dairy milk and lemon juice mixture. Stir with a spatula until thoroughly combined. I had to add an extra couple tablespoons of milk at this point to get it to that typical pancake batter consistency, but yours might be different depending on whether you use different flour.
  • Heat a large skillet over medium heat. Lightly brush the skillet surface with melted coconut oil. Drop ¼ cup portions of the batter onto the pan and gently spread the batter out with a small spatula. Once you see little bubbles in the batter and the edges look a bit dry and golden, flip them over, about 30 seconds. Cook the other side until golden. Remove and set cooked pancakes on a warming plate. Repeat with remaining batter.
  • Serve warm with the juicy strawberries spooned on top and a dollop of vegan yogurt if you like.

Recipe Notes

  • If you have a trusty GF flour blend that you love, feel free to replace my listed flours (rice, sorghum and arrowroot here) with the blend--you'll need a total of 1 cup + 2 tablespoons flour. Or, you could replace the same amount with spelt, whole wheat, all purpose or other gluten-containing flour if you like (again, 1 cup + 2 tablespoons flour total).
These fluffy and zesty gluten-free lemon poppyseed pancakes are a fun and delicious way to shake up your weekend breakfast routine.