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Paleo Lemon Poppyseed Pancakes

Well hey!

Thanks for coming to my neck of the blogosphere woods.  I decided to start this new blog to keep myself accountable as I “navigate” my new lifestyle change.  I’m trying to eat mostly paleo (due to health reasons), trying to exercise more (to lose weight and get fitter) and am trying to live a healthier life.  I’ll be sharing original recipes, workouts, and eco friendly house keeping and decorating ideas.

Lemon Poppyseed Pancakes

Lemon Poppyseed Pancakes

I came up with this recipe after searching for something similar and nothing met my requirements (I really just didn’t want to go to the store).  I hope you’ll enjoy this easy, nutritious, and delicious recipe!! I used chia seeds in place of poppy seeds because of their added nutritional content (and because I had them ha!)

Paleo Lemon “Poppyseed” Pancakes

Makes about 10 pancakes

1 1/4 c. finely ground almond flour

1/4 c. arrowroot starch

1 t. baking soda

2 large eggs

1/4 c. almond milk

2 T lemon juice

1 T lemon zest

1 1/2 T chia seeds

1 t. vanilla extract

1 T honey or maple syrup

In a small bowl, combine the first three ingredients.  Set aside.

In a large mixing bowl, combine the following ingredients and mix to combine thoroughly.  Add the dry ingredients to the wet ingredients and mix until just combined.

Heat a griddle or non stick pan (or greased regular pan) to medium heat, about 350 degrees F.  Using a 1/3 c. measuring cup, add the batter to the pan and cook until golden brown on bottom and bubbles appear on the surface of the pancake, making sure not to burn, about 3 or 4 minutes.  Gently flip the pancakes and cook for another 2-3 minutes.

Remove pancakes from heat and repeat process until all the batter has been used.  Serve with maple syrup or coconut whipped cream and berries (or whatever other toppings you would like).

The first time I made these pancakes, we enjoyed them with some butter and maple syrup.  The second time, I chose to make some coconut whipped cream and added some blackberries on top. Both versions were delicious and the pancakes were so fluffy and flavorful!


I recommend using Wellbee Almond Flour since it is a very finely ground flour.  Bobs Red Mill is a too coarsely ground almond flour and I have not tested it in this recipe.

Thanks for reading!