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Lemon Poppyseed Pancakes

5 Minute Read

Written by Abby

Delicious light and fluffy vegan lemon poppyseed pancakes topped with blueberry date syrup will surely make your morning a little brighter! Free of gluten, dairy, and refined sugar. 
Whether you have your favorite brunch spot around town or prefer making a whole breakfast spread at home, we can all agree that there's nothing quite like weekend brunch--you can actually enjoy breakfast without rushing out the door. With the warm weather, blooming flowers, and sunny days upon us, inspiration struck for a bright, citrus-y sweet date recipe.
We've partnered with our friends Edward & Sons and Rise bar to bring you a deeee-licious Lemon Poppyseed Pancakes that are vegan, gluten-free, nut-free, and refined sugar-free! The touch of sweet blueberry date syrup creates the perfect contrast to the tartness from the lemon in the pancakes. Top off these lemon blueberry pancakes with some fresh blueberries, Joolies blueberry date syrup and a chopped lemon cashew Rise bar to add more protein!
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Ingredients you'll need:  

    1. Gluten-free All Purpose flour
      • We recommend using a gluten-free all purpose flour, not a gluten-free 1-to-1 for this recipe.
    2. Let’s Do Organic Cassava Flour
      • Made from yucca root, this naturally gluten-free flour is super light in texture and very absorbent.
    3. Coconut sugar
      • To get the sweetness we all love, while keeping it refined sugar-free, we added a little bit of coconut sugar. We don't recommend substituting with a liquid sweetener.
    4. Poppy seeds
    5. Joolies Blueberry Date Syrup
    6. Let’s Do Organic Tapioca Starch
      • This helps bind gluten free recipes and create the desired texture.
    7. Native Forest Organic Light Coconut Milk
      • We love this coconut milk because it has no added sugar, organic, and kosher certified! Be sure to use the cream and water when adding to the mix.
    8. Almond milk
      • We went with an almond milk for this one, but use whatever floats your boat! There's coconut, macadamia, or other blends that work just the same.
    9. Fresh Lemon
      • Fresh is always best and provides the perfect flavor. We'll need the juice and zest so don't toss your lemon after juicing! 
    10. Apple cider vinegar
      • A little bit of this is needed to help create fluffiness in our pancakes!
    11. Vanilla + sea salt
      • These help to compliment the other flavors!
    12. Baking Soda
      • Despite being such a small ingredient, this is essential to getting the FLUFF! 
    13. Rise Lemon Cashew Bar
      • This adds 15g of protein and makes a yummy, flavorful topping.

vegan lemon poppyseed pancakes

If you make this spring/summery stack, be sure to tag a three of us on Instagram @jooliesdates @edwardandsons and @risebar and use the hashtag #jooliesdates so we can see all your date-able recreations! And you can always comment below! 
lemon poppyseed pancakes

Lemon Poppyseed Pancakes

Vegan, Gluten-free, Refined sugar-free

  • prep time: 15 minutes
  • cook time: 10 minutes
  • total time: 25 minutes
Servings: 8
  1. In a large bowl, combine all the dry ingredients, cassava and gluten-free flour, coconut sugar, baking powder, poppy seeds, tapioca starch and sea salt. Whisk until combined.
  2. In a medium bowl, mix coconut milk, almond milk, date syrup, lemon juice, apple cider vinegar, vanilla and lemon zest. Stir until well mixed. 
  3. Pour the wet better into the dry and whisk until smooth. Let the better rest for 5 minutes to get extra fluffy pancakes. While waiting, heat up your griddle on low heat.
  4. Spray pan and pour ⅓ cup of batter onto the griddle or pan, use a round metal biscuit cutter for perfectly round pancakes. Cook on each side until golden brown. 
  5. Stack ‘em up, and serve with a chopped Lemon Cashew Rise Bar and Joolies Blueberry Date Syrup!