Servings: 2 · Prep Time: 5 mins · Cooking Time: 20 mins
Total Time: 25 mins

Breakfast | Quick

These delicious, light & fluffy lemon and poppyseed pancakes are low carb, grain-free and are perfect for pancake day, or any weekend breakfast, for that matter. Whether you enjoy breakfast or not, sometimes it's nice to slow down on the weekends and enjoy a little treat every now and then. These pancakes made with lemon and poppyseeds are not only delicious, but they're healthy & low carb too.


  • Ground almonds (105g)
  • Coconut flour (35g)
  • Coconut milk (1/2 cup)
  • Eggs (3 large)
  • Lemon zest (1 tbsp)
  • Rock salt (1/4 tsp)
  • Poppyseeds (1 tbsp)
  • Baking powder (1 tsp)
  • Lemon juice (4 tbsp)
  • Coconut sugar (2 tbsp)


In a mixing bowl add all of your dry ingredients: almond flour, coconut flour, poppyseeds, coconut sugar, baking powder and salt. Mix everything together.

In a separate mixing bowl, add all of your wet ingredients: lemon juice, eggs, coconut milk and lemon zest. Whisk everything together.

Gently fold the wet mixture into the dry and mix with a wooden spoon. Add more milk if you find your mixture too thick).

Oil a pan and bring to low/medium heat. Pour 1 large tablespoon worth of batter into the pan and repeat until you can no longer fit any more pancakes into 1 pan. Leave to cook for 3-4 minutes before flipping every single pancake and cook the other side. Repeat until you have used up your mixture.

Serve with your favourite berries and a drizzle of agave nectar!