Friday, March 20, 2015

Lemon Poppy Seed Buckwheat Pancakes (Dairy, Gluten and Refined Sugar Free)

We love pancakes in this house.  They are not just a weekend thing over here but we generally have them one other time during the week as well.  I like to make a variety of flavours using whatever is around; pumpkin, sweet potato, apple, and banana pancakes.  Recently we have added lemon poppy seed to the rotation. I love the fresh flavour of the lemon in these pancakes, it makes a great start to the day.

Ingredients (makes 8-10 pancakes)
  • 1/2 tablespoon lemon zest or 1 drop lemon essential oil
  • 1 lemon juiced
  • 1 1/2 cups unsweetened almond, coconut or cashew milk milk*
  • 1 cup buckwheat flour
  • 1/2 cup tapioca or arrowroot starch
  • 1/2 cup sorghum flour
  • 2 tablespoons sifted coconut flour
  • 2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 tablespoon poppy seeds
  • 2 beaten eggs or 2 chia/flax egg replacer
  • 2 tablespoon pure maple syrup or other natural sweeteners (optional)
  • for cooking ( I used coconut or grapeseed oil)

  1. In a medium size bowl, combine lemon zest, juice and milk and set aside.
  2. In another medium size bowl combine buckwheat flour, starch, sorghum flour, coconut flour, baking soda, baking powder and poppy seeds.
  3. Add eggs and maple syrup as well as lemon milk to the flour.
  4. Stir to fully combine. 
  5. Heat skillet with oil and pour desired size of pancake.

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