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Gluten-free lemon and poppy-seeds pancakes

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.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 4 people
Cuisine: British
Calories: 1234
Ingredients Method

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

Method
 

  1. Mix the almond milk with the lemon juice and set aside for 10 minutes to curdle.
  2. Combine the rest of ingredients together in a bowl, then add the milk and mix until you get a smooth mixture.
  3. Lightly oil and heat a pancake pan.
  4. 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.
  5. Cook for about 30 seconds, then transfer them to a plate.
  6. Repeat with the remaining batter.
  7. Serve the pancakes at room temperature with honey or lemon syrup (just mix some lemon juice with icing sugar).