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Wheat-Free Lemon & Poppy Seed Pancakes

Author Izy


  • 1 cup (80 g) rolled oats
  • 1 egg
  • 2 tsp ground flaxseed + 1/4 cup of water , (OR use another egg)
  • 2 tsp baking powder
  • zest of 1/2 a lemon
  • 1 tbsp poppy seeds
  • 1/2 cup (125 ml) milk (any kind)
  • 1 tbsp melted coconut oil , , melted butter or vegetable oil (plus more for frying)
  • To serve:
  • 3 tbsp yogurt
  • zest of 1/2 a lemon
  • drizzle of honey or a few drops of stevia
  • fresh berries


  • Place the oats, egg, flaxseed, water, baking powder, lemon zest, poppy seeds, milk and oil into a blender. Blitz until completely smooth and set aside for 5 minutes to thicken.
  • Lightly grease a small non-stick skillet with extra oil. Place over a medium-low heat. Pour about 2 tbsp of batter into the pan to form one pancake. Repeat so you have 2 or 3 circles of batter in the pan. Leave to cook until the edges of the surface look opaque and bubbles form and burst on the surface of the batter. Flip and cook on the other side until golden brown underneath then remove to a plate.
  • In a small bowl, mix the yogurt, lemon zest and honey/stevia. Serve the pancakes with the yogurt mixture and fresh berries.