I’ve got some fun and delicious breakfast plans for you… these Paleo Lemon Poppy Seed Banana Pancakes! They are light and fluffy, with hints of lemon juice and poppy seed crunch. Just delish!
I mean, who wouldn’t want lemon poppy seed muffins in a Paleo pancake form? Especially when they are naturally gluten-free and grain-free, and especially (and most importantly) because they are so yummy!
I’m a bit delayed getting this post up because… I moved… AGAIN. Haha I feel like the ultimate nomad. But I’m hoping to chill out and make roots in one spot for a while.
My husband and I drove from NJ to FL and we stopped in Topsail NC, Charleston SC, Savannah GA, and St. Augustine FL. It was super fun to visit all of these places that we had never been to, and to catch up with friends along the way.
I secretly love road trips, especially in the USA, because I feel like there is just soooo much to see. And you can stop and go as you choose.
I know I shouldn’t be talking about moving again so soon, but can I just say how much I love Charleston?! The romantic architecture, the sea breeze, how clean of a city it is, and the whole general vibe of the place. LOVE, love, love.
I know two people who visited and then immediately moved there. They are both raising their family a bit outside of the city and absolutely love it. I’m SOO tempted.
Anyways, back to these Lemon Poppy Seed Banana Pancakes.
Nom, nom, nom. I’ve been super into them lately…like I’ve made them 3 times since coming up with the recipe, and I didn’t come up with it that long ago…
I LOVE eating them with almond butter, extra lemon juice, and maple syrup on top. I can just taste it now!
I know everyone likes to top their pancakes differently, but I highly recommend adding a tad more fresh squeezed lemon juice on top, to really enhance that lemon juice flavor. 🙂
Also, I know “banana” is in the title of the recipe, but you really can’t taste it that much here. I used it more for the texture. I find that Paleo pancakes work out best for me when bananas are involved.
Maybe it’s the lemon zest, lemon juice, or a combination of everything, but I didn’t find there to be much, if any banana flavor, just in case you were wondering!
I’m kind of thinking that these Lemon Poppy Seed Banana Pancakes are the perfect Spring pancake… and would be lovely over Easter weekend.
Though, you may need to make extra because they disappear fast!
Let me know how these turn out for you! I love seeing others enjoy my recipes. 🙂
Light and fluffy, with hints of lemon and poppy seed crunch. Basically these are lemon poppy seed muffins in Paleo pancake form. Naturally gluten-free and grain-free.
In a large bowl, mix the mashed banana, eggs, maple syrup, lemon juice, and lemon zest together with a whisk or fork until very well mixed.
In another bowl, mix together the baking soda, almond flour, tapioca flour, coconut flour, and poppy seeds.
Pour the bowl of dry ingredients into the wet ingredients and mix. Add 1/4 cup of almond milk to the batter and mix. Let the batter sit for a few minutes.
Then, heat some oil in a large pan over medium heat. I found a little bit higher than medium heat to be best, but not medium-high, though this will depend on your stove. Put 2 Tbs sized spoonfuls of the batter onto the pan. Cook for about 2 minutes per side, flip, and cook for another minute or so.
(note: cooking time may vary depending on your stovetop)
Yields 5 pancakes, this could serve 1-2 people.