Gluten-free lemon and poppy-seeds pancakes
11 Mar 2022
Prep Time
5 minutes
Cook Time
10 minutes
Total Time
15 minutes
Background
These gluten-free lemon and poppy-seeds pancakes are zesty and fluffy - perfect for spring brunches or breakfast. There is no sugar in the batter, but feel free to add some. Serve it with lemon curd, yoghurt, honey or lemon syrup. Or you can serve it as "blini" with smoked salmon, scrambled egg or paté etc.
Ingredients
- 2 eggs
- 1 cup gluten-free flour
- 1 tsp baking powder
- ½ cup ground almond
- ½ cup brown rice flour
- 1 cup almond milk
- zest and juice of 1 lemon
- 2 Tbsp poppy seeds
- 1 tsp sunflower oil
Instructions
- Mix the almond milk with the lemon juice and set aside for 10 minutes to curdle.
- Combine the rest of ingredients together in a bowl, then add the milk and mix until you get a smooth mixture.
- Lightly oil and heat a pancake pan.
- When hot, add 3-4 dollops of batter, letting them spread out into circles. Cook for a minute or so over medium heat, until the surface has small bubbles, then flip them over.
- Cook for about 30 seconds, then transfer them to a plate.
- Repeat with the remaining batter.
- Serve the pancakes at room temperature with honey or lemon syrup (just mix some lemon juice with icing sugar).
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Categories
- Meal Type: - Appetizer - Breakfast - Brunch - Everyday - Nibbles & Bites - Pancakes & Waffles - Quick & Easy - Snacks
- Cuisines: - British
- Occasions: - Afternoon Tea - Anniversaries - Mothers Day - Parties - Picnic
- Ingredients: - Citrus
- Health and Diet: - Dairy Free - Gluten Free - Sugar Free
- Skill Levels: - Easy
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