Grain Free Lemon Poppy Seed Pancakes (with stevia option)


Lemon Poppy Seed Pancakes

These are delicious and go beautifully with many different toppings like honey, blueberries, fresh fruit, or even yogurt.

1-1/2 cup almond flour
2 tablespoons coconut flour
6 eggs
2 tablespoons butter, ghee, or coconut oil
1 lemon, juiced
2 teaspoons poppy seeds (optional)
½ teaspoon sea salt
2 tablespoons honey or 2 tablespoons date paste dates (or 2 packets stevia)
2 tablespoons coconut milk, or as needed to thin
Butter, ghee, or coconut oil for pan

Use a food processor, blender, stand mixer, or whisk to blend the coconut flour into the eggs. Add remaining ingredients and process until well blended. Allow mixture to sit as the pan heats.

Heat a skillet or griddle to medium heat, melt ¼ to ½ teaspoon fat to grease pan per batch. Spoon heaping tablespoons of batter onto hot griddle. Cook on one side for 3-4 minutes or until golden brown, then flip and cook on the next side for 2-3 minutes or again until golden brown.


To find organic healthy coconut products including coconut flour, click here!



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About Cara

Cara is the main author here at Health Home and Happiness. She loves the health and energy that eating well and playing well provides and has a goal to share what she's learned with as many families interested in making healthy changes as possible.

She helps other families achieve health in simple steps with the GAPS Starter Package, The Empowered Mother Pregnancy Resource, and helps them stock their freezer for busy days with Grain-Free Freezer Cooking Guide.


  1. These look so delicous. I can’t wait to try them. Thanks for sharing!

  2. I’m just about to start my first jar of Moroccan Preserved Lemons. It will be a while before they are ready to eat, but would it be silly to use them in something cooked like this? It sounds great!

    • Oh, wow! How is it that I have never heard of Moroccan preserved lemons? i just Googled, and…yum! I am so making those this week! Mmmmm, Moroccan food is so delicious…

  3. Love your recipes and just downloaded your GAPS intro. info. and am so thankful for it! I was wondering when you are baking with almond flour, do you have to soak it? Or is it unnecessary? Thanks much!

  4. These look delicious, and I think they will be making an appearance at breakfast this week. :)

    What are date paste dates?

  5. These were very tasty. I made them with chia seeds instead of poppy seeds. I’m not sure if theyre GAPS legal, but very good nevertheless.

  6. I just found your site from a link on Kelly the Kitchen Kop and I made these today – so good!! Thanks for sharing!

  7. Sam Hammond says:

    Couldn’t get mine to bind together, when I tried to turn over they just crumbled. I have had this problem before with almond & coconut.

  8. Hi Cara :-)

    Wow I love what you’re doing here – so much value for people!

    I’m just curious – I’m having issues with coconut right now :-( any suggestions as to what I can substitute in this recipe to avoid coconut flour/milk/oil (I also can’t have diary of any kind)



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