Pancakes of the Lemon Poppyseed Variety


Who doesn’t love pancakes? I could eat them for breakfast, lunch and dinner and still be a happy camper.

Recently I came across a lemon poppyseed pancake recipe that I turned gluten-free, with good results.

The recipe:

2 cups gluten free all-purpose flour

1 tsp GF baking powder

1/2 tsp baking soda

1/3 cup sugar

A dash of salt

1/3 cup poppyseeds

4 tablespoons lemon juice

3 cups buttermilk

2 eggs

several slices of butter.



Mix the solids and liquid separately. Combine. Don’t worry if it’s lumpy. Pour 1/2 cups of the batter onto a medium-hot griddle. Due to the heavy consistency, the pancakes will take a while to cook through. Make sure that the griddle is not too hot as the pancakes can easily burn.

Serve with maple syrup or agave nectar and enjoy!


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