- Predominantly Paleo - https://predominantlypaleo.com -

Paleo Lemon Poppyseed Pancakes

Paleo Lemon Poppyseed Pancakes I am a slacker. I mean I’m not really but when I fall behind on something I truly stick my head in the sand and play ostrich. Since Legit Bread [1] has sort of taken over my life temporarily, I sometimes realize that I haven’t posted new recipes in awhile and I pretend that it’s not true. I love blogging and interacting with y’all but the idea that I am falling behind makes me want to stick my fingers in my ears and say LALALALALALALA. But this week we are supposed to get our first snow of the year. Yes, we waited until mid-March to get snow. Why would we get it in January or February like a normal winter?! <<Insert eyeroll>>. But in my excitement that we might get a day off school to hang out and watch movies and be still (ish, I mean I do have 3 kids 10 and under), I thought I’d make these as a delicious treat! And because they are SO SO SO yum, I figure maybe y’all will forget about the fact that I haven’t been posting new recipes lately. Fair enough!? I’m glad you’re on board, I knew there was a reason we were friends.

Print [2]

Paleo Lemon Poppyseed Pancakes

  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 3 1x



1/4 cup tapioca starch
1/4 cup coconut flour
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1 teaspoon apple cider vinegar
2 tablespoons cassava flour
1 tablespoon cooking fat (ghee, olive oil, avocado oil)
2 large eggs
1/3 cup dairy free milk
1 heaping tablespoon poppy seeds
4 tablespoons maple syrup or honey, divided
Juice of 4 lemons, divided
2 tablespoons melted coconut butter


  1. Preheat a large skillet over medium/high heat
  2. Combine all of the ingredients EXCEPT for the juice of 2 lemons, 2 tablespoons maple syrup, and 2 tablespoons melted coconut butter in a bowl, whisking well until all ingredients are incorporated and batter is smooth
  3. Grease your skillet and use a 1/4 cup measuring cup to spoon the batter into the pan, spacing pancakes apart
  4. Flip them after a minute or so, after they start to bubble
  5. Finish cooking the remaining batter and set pancakes aside
  6. To make the lemon drizzle, combine the juice of the last two lemons, the remaining 2 tablespoons maple syrup, and coconut butter (use an immersion blender to get a nice creamy consistency)
  7. Spoon the drizzle over the pancakes and add a few more poppy seeds if desired

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Print Friendly, PDF & Email [5]