Gluten free lemon poppy seed pancakes

Have you tried to make gluten-free pancakes before? These gluten free lemon poppy seed pancakes are to die for. Super light, spongy and the taste is out of this world.

Gluten free lemon poppy seed pancakes | Eat Good 4 Life

I think these are my favorite gluten-free pancakes I have made so far. The lemon flavor is awesome and the fact that the pancakes are not that sweet either is another plus for me.

My kids wanted to have seconds so I was glad I made a few extra pancakes. Next time I make these gluten free lemon poppy seed pancakes I will for sure double the batch. Wether you are gluten free or not you are going to love eating these pancakes.

When making pancakes I love the fact that I can make extra and freeze some for future consumption. Since I don’t make pancakes too often, freezing a few is perfect for me since my kids enjoy them from time to time.

To keep the pancakes gluten free I used a mixture of coconut flour and rice flour. It worked like a charm and it make the pancakes super light and spongy like which is what I like.

For these awesome gluten free lemon poppy seed pancakes recipe visit You will find all the ingredients you need to make these awesome pancakes as well as many other healthy products for your cooking and baking. If you are starting a healthier lifestyle or already are on a healthier eating journey, this is a great place to get good quality ingredients.

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  1. Mmmm, pues qué ricos tus muffins también!!! Yo hoy he colgado los de avena y dátiles, que los hice a principios de agosto, pero hoy he hecho unos con limón, lima y coco que han salido también fantásticos. Ya los colgaré.
    Tu receta me la quedo, me gusta.

  2. Si cuelga cuelga que esa combinacion parece bastante excitante a cuanto sabores. Sabores fresquitos :-)

  3. Hi Miryam, Kelly again. Just wondering, what is the icing that you used on this? I’m going to make these tonight, do you think honey or maple syrup would work for this one in place of the sugar?

  4. Hi Kelly,

    I used powder sugar and lemon juice for the icing. You can use whatever you want. You can omit the icing all together.
    I think maple syrup would work fine in the recipe and it will be much better for you as well. Honey will also work well I think. The only doubt I have is that it may be a little bit less sweet than if using sugar but never the less I think still sweet so go for it and let me know how they turn out. I have thought about using maple syrup in recipes before but because it is so expensive and I bake a lot I thought it would not be feasible for us. I might try it in some cases though, will see….

  5. These were nice! I used 1/2 cup honey instead of sugar and just decreased the milk a little. And added a teaspoon of lemon extract because I love things to be ridiculously lemony. To me, these tasted even better on the second and third days (more moist). 1/3 cup of berries seemed like so little so I used 1.25 cup. They’re lovely. :)

  6. I made these this morning and they are very good. My four year old has eaten two already. I did a few changes. I used wheat pastry flour instead of regular wheat flour, used no fat Greek plain yogurt, one cup of blueberries and rice milk instead of cow milk. It made 12 regular size muffins and six mini muffins. They cooked in 20 minutes so check them early. I did not make the icing, trying to save the calories. Next time I will add more lemon, either zest and/or juice. I like lemon and would of liked that flavor a bit stronger. So I calculated that this made 14 regular size muffins and based on my changes it comes out to 5 points plus on WW. Worth it to sit down and have a cup of tea and one of these muffins. Thank you for the recipe.

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