Lemon poppyseed pancakes stacked on plate Paleo poppyseed pancakes

Lemon Poppyseed Pancakes Recipe

by Analiese Trimber

Outline of two people

4 servings


15 Minutes



  • Bowl
  • Pan or griddle



  • 1 ¾ cup Coconut milk
  • 1 ¾ tbsp Lemon juice
  • 1 ½ cups Cassava flour
  • 1 tbsp Baking powder
  • ½ tsp Salt
  • 5 tsp Poppyseeds
  • 2 Eggs
  • 2 tbsp Coconut oil
  • 2 tbsp Maple syrup
  • 1 tbsp Lemon zest


  • 1
    Combine lemon juice and coconut milk.
    Let sit for 5 minutes.
  • 2
    In a large bowl, combine cassava flour, baking powder, salt, and poppyseeds.
  • 3
    In a separate bowl, combine eggs, coconut oil, maple syrup, lemon zest, and coconut milk/lemon juice mixture.
    Add to dry ingredients and stir again to combine.
  • 4
    Heat a greased pan or griddle. Once hot, scoop ¼ cup of pancake batter onto griddle. Let cook for about 1-2 minutes, or until you can see bubbles forming and bottom is golden brown.
    Flip pancake and cook for another 1-2 minutes.

Lemon Poppyseed Cake in Pancake Form!

Lemon poppyseed cakes are one of those old-timey desserts that take an honest inspiration from nostalgic ingredients and simpler times in the kitchen. But over the years, this dessert seems to have become a competition between recipes to see who can pump their cake with the most butter and sugar. That ends today with these paleo lemon poppyseed pancakes.

For this paleo recipe, I decided to use cassava flour, which is lower in fat than nut-based flours. I also used coconut oil, which gives these ‘cakes a buttery flavor without the dairy. These choices make the pancakes light and fluffy, perfect for topping with some dairy-free yogurt, a little extra lemon zest, and some maple syrup. Feel free to freeze these babies and put them in the toaster when you want to devour!

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