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Gluten Free Lemon Poppy Seed Pancakes

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Easy to make, health-ified, gluten free pancake recipe with a hint of lemon and poppy seed flavor.


I’ve never been the kind of person to top my pancakes with anything. As a kid I only knew of plain, Bisquick pancakes. My grandparents would serve them with Aunt Jemima Maple Syrup, but I was content to eat my pancakes plain. Occasionally I’d put a little pool of syrup on my plate and dunk the edge of a pancake in.

Sometime in my teens my sister started making orange juice pancakes (the result of what happens when you want to make pancakes but have no milk in the house). These pancakes were tastier than the plain Bisquick version and had a slightly sweet taste.

And then I moved to the south, where there’s a Waffle House (not a Starbuck’s, like in the northeast) on every corner. I’ve never eaten a Waffle House pancake and probably never will, but my husband really loves getting a stack of pancakes and waffles covered in various sugary toppings and sauces. I’ve been on a quest to make healthy (or at least not horribly unhealthy), gluten free pancakes that can fill in for any regular pancake.

So, what does my life history of pancakes have to do with Lemon Poppy Seed Pancakes? Well, I’ve been trying out lots of pancake recipes lately, in search of an actual real pancake my husband will enjoy and I can eat without getting sick. One of the recipes we’ve enjoyed are these Sweet Zucchini Pancakes from Pinch of Yum. They tasted like a real pancake (so I was told), and fit my requirements for being gluten free and not totally unhealthy. I even made a few healthier substitutions and the pancakes were still good!


When I had a major craving for lemon poppy seed something Iย  knew this pancake recipe could help me out! It’s light and sweet – a perfect fit for lemon & poppy seed. Again, I made a few modifications, and ended up with this recipe. A mostly healthy, gluten free, lemon poppy seed pancake recipe. It sounds too good to be true!


But it isn’t. With just half a cup of gluten free flour, these pancakes get their bulk from shredded zucchini. But don’t worry, you can’t taste it. Some lemon juice plus a few tablespoons of sugar makes every bite taste sweet and lemony. The “bad” ingredients end with the sugar (I tried Stevia, but didn’t like it). No butter, no cream, no whatever other junk would be in pancakes – just real, gluten free ingredients. With the lemon juice and poppy seeds being mixed right into the pancake, these plain looking pancakes taste anything but plain!

Enjoy ๐Ÿ™‚


Gluten Free Lemon Poppy Seed Pancakes

Ingredients (makes 14 – 16 3-4″ pancakes)
  • 1/2 c all purpose Gluten Free Flour ( I use Bob’s Red Mill)
  • 3 T sugar
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1 egg (a flax egg will also work)
  • 1/2 c plain, nonfat greek yogurt
  • 2 Tbs unsweetened applesauce
  • 1 zucchini (I’ve used vastly different sized zucchinis in this recipe with good results, so any will do!)
  • 2 1/2 T lemon juice
  • 2 Tsp poppy seeds (plus extra for garnish)
  1. Grate the zucchini (I use the “fine” side on my box grater). When the zucchini is completely grated use a cheesecloth, thin towel, or even just your hands to squeeze out the liquid. It’s easiest to squeeze out the liquid in small increments, so just repeat with a few smaller batches of zucchini. The zucchini should end up noticeably drier, be clumped together, and have lost a significant amount of size. Set the zucchini aside.
  2. In a bowl, combine the first seven ingredients (GF flour, sugar, baking powder, baking soda, egg, yogurt, and applesauce). Stir until a smooth batter forms.
  3. Next, stir in the lemon juice. Finally, add the prepared zucchini and the poppy seeds.
  4. Heat a non-stick skillet over medium heat.
  5. When the skillet is warm, pour in about 2 tablespoons of batter for each pancake, fitting in as many in the skillet as you can, still leaving room to maneuver a spatula.
  6. When most of the bubbles on the top of the pancakes have popped and the batter is looking opaque, flip the pancakes.
  7. Cook for an additional minute or two on the second side. Remove when the bottom is golden brown (easy to check by lifting up gently with a spatula.
  8. Repeat until all of the batter has been used. Serve warm!


About Kristin

I have always loved to cook, and have been eating and cooking gluten free since 2007. I aim to make delicious, frugal and healthy meals that will be appealing to GF and non-GF eaters alike!

3 responses »

  1. I definitely wouldn’t mind having these for breakfast! They sound and look delicious ๐Ÿ™‚

    Happy Blogging!
    Happy Valley Chow

  2. Pingback: Gluten Free Meals Weekly (What I Ate Last Week) #7 | Tastefully Gluten Free

  3. Pingback: Gluten Free Meals Weekly (What I Ate Last Week) #14 | Tastefully Gluten Free

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