Lemon-Poppy Seed Pancakes (Gluten Free)

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 33.7
  • Total Fat: 2.0 g
  • Cholesterol: 47.5 mg
  • Sodium: 323.2 mg
  • Total Carbs: 1.7 g
  • Dietary Fiber: 0.1 g
  • Protein: 2.3 g

View full nutritional breakdown of Lemon-Poppy Seed Pancakes (Gluten Free) calories by ingredient
Report Inappropriate Recipe

Submitted by:

Number of Servings: 4


    3 large Eggs (separated)
    4 tbsp Buttermilk
    1 tbsp Lemon Juice
    1 tbsp freshly grated Lemon Peel
    2 tsp Poppy Seeds
    1/4 tsp Stevia (optional)
    1 1/2 cups blanched almond flour
    1/2 tsp baking powder
    1/4 tsp baking soda
    1/4 tsp sea salt


In a large bowl, whisk together the egg yolks, buttermilk, lemon juice, lemon peel, poppy seeds and Stevia (if using).
Add the almond flour, baking powder, baking soda and salt and mix until thoroughly combined.
In a small bowl, whisk the egg whites until slightly stiff. Fold into the batter.
Grease a skillet or gridle and heat over medium heat. For each pancake, scoop 2 heaping tablespoons of batter onto the skillet. Cook for 1 minute, or until bubbles from around the edges. Turn and cook for 1 minute, or until underside is lightly browned. Remove to a serving platter. Repeat with the remaining batter, re-greasing the skillet if needed.

Serving Size: Makes 4 servings (3 pancakes per serving)

Number of Servings: 4

Recipe submitted by SparkPeople user ANITAJARVIS.

Rate This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.