Gluten-Free Lemon Poppy Seed Pancakes – My Spectrum Heroes


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Gluten-Free Lemon Poppy Seed Pancakes

Brighten up your family’s breakfast routine with our Gluten-Free Lemon Poppy Seed Pancakes! Each ingredient is selected to be gentle on sensitive systems while still being delicious, making them perfect for your child with ASD or ADHD. Plus, they’re quick to prepare, giving you more time to enjoy the morning together.


  • 4 large eggs, room temperature
  • 2 tablespoons coconut oil
  • 2/3 cup almond milk
  • Juice and zest of two lemons
  • 1 tbsp. stevia (granulated, suitable for baking, adjust according to your taste and the brand's sweetness)
  • 2 cups super-fine natural almond flour
  • 1/4 cup Bob’s Red Mill Gluten Free All Purpose Baking Flour
  • 2 teaspoons baking powder
  • 2 teaspoons poppy seeds
  • A pinch of salt                   


1.Mix Dry Ingredients: Sift together the almond flour, gluten-free all-purpose flour, and baking powder. Then, add the poppy seeds and salt.

2.Combine Wet Ingredients: Whisk together the eggs, almond milk, melted coconut oil, lemon juice, lemon zest, and stevia.

3.Make the Batter: Gradually mix the wet ingredients into the dry ingredients until the batter is smooth.

4.Cook the Pancakes: Heat a greased skillet over medium heat. Pour 1/4 cup of batter for each pancake and cook until the edges set, about 2-3 minutes per side.

5.Serve: Enjoy the pancakes warm, topped with additional lemon zest, blueberries or dairy-free yogurt if desired.

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