Gluten Free Lemon Poppy Seed Pancakes

Our hearts are heavy today with the recent super typhoon Haiyan that has just passed over the Philippines.  Helen and her family are safe, but another good friends helper’s family lives very near Tacloban, the hardest hit area.  With no phone lines or electricity, getting information about loved ones is near impossible and they are waiting to hear from family.   The pictures from CNN are just incomprehensible.  Prayers for this country are needed!  Then go hug your family and make them a yummy pancake breakfast that’s gluten-free.  Remember to be thankful!

If you don’t have gluten-free flour, no problem regular flour will work too.  This recipe halves nicely

Gluten Free Lemon Poppy Seed Pancake

1 1/2 cups Gluten Free All Purpose Flour (I used Bisquick Gluten Free Flour so omitted baking powder and baking soda)

2 tablespoons sugar

2 teaspoons baking powder (omit if using Bisquick)

1/2 teaspoon baking soda (omit if using Bisquick)

1/2 teaspoon salt

1 1/2 cups buttermilk (I used almond milk and 1 t white vinegar-let sit for a few minutes)

2 large eggs, at room temperature

2 teaspoons pure vanilla extract

Finely grated zest of 2 lemons

2 tablespoons fresh lemon juice

1 tablespoon poppy seeds
Warm pure maple syrup, for serving (I always use pure maple syrup)
  1. In a large bowl, whisk the flour with the sugar, baking powder, baking soda and salt.
  2. In a medium bowl, whisk the buttermilk with the eggs, vanilla, zest, lemon juice, poppy seeds.  Using a wooden spoon, stir the wet ingredients into the dry ingredients just until combined.
  3. Heat a large non-stick skillet or griddle and brush lightly with a little oil.  Using a teaspoon, pour a heaping 1 t of batter into the hot skillet.  Cook over moderate heat until the pancakes are golden on the bottom, about 1 minutes. Flip each pancake and cook until fluffy and cooked through, about 1 minutes longer. Transfer the pancakes to plates and serve with maple syrup.

Serves 6

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