Go Back
Print

crispy lemon poppy seed oat pancakes

Course Breakfast
Cuisine American
Keyword brunch, lemon, pancakes, poppy seeds
Total Time 30 minutes
Servings 12 medium pancakes

Ingredients

  • bacon and/or bacon grease or sub oil of choice to cook the pancakes in
  • 1 1/2 cups rolled oats
  • 1/2 cup coconut flour or any other gluten-free flour sub normal flour if not gluten-free
  • 2 teaspoons baking powder
  • 1/4 cup cornstarch
  • 1 teaspoon sea salt
  • 2 tablespoons poppy seeds
  • 2 tablespoons dark brown sugar
  • zest of one lemon divided
  • 2 teaspoons vanilla extract
  • 2 eggs
  • 3 tablespoons melted coconut oil
  • 3 tablespoons fresh lemon juice
  • 1 cup dairy-free milk I used toasted coconut almond milk and do not regret it; sub normal milk if not dairy-free

Instructions

  1. preheat oven to 200F.
  2. in a large nonstick skillet, fry bacon to your preferred doneness. remove bacon from pan and place on a plate lined with paper towel to absorb excess grease. turn off the stove and leave remaining bacon grease in the pan to cook your pancakes in.
  3. make oat flour: place rolled oats in a food processor and pulse until only small bits remain.
  4. in a medium-sized bowl, combine oat flour, coconut/gluten-free flour, baking powder, cornstarch, sea salt, and poppy seeds. whisk dry ingredients together until well combined.
  5. in a small bowl, rub lemon zest (leaving a little for garnish) and brown sugar together using a small spoon until the oils from the lemon zest start to mix into the sugar.
  6. in a separate small bowl, whisk together vanilla extract, eggs, coconut oil, lemon juice, and dairy-free milk.
  7. create a hole in the middle of the dry ingredients (bowl from step 3), add the lemon zest brown sugar mixture and lemon juice milk mixture (small bowls from steps 4 and 5) into the hole of the dry ingredients then mix until all the ingredients are completely incorporated into a batter.
  8. heat the frying pan with bacon grease from step 1 (or a large nonstick skillet with oil of choice) over medium-low to medium heat. using a 1/4 measuring cup, scoop batter onto heated pan forming small circles. fry the pancakes about 2 minutes per side (or flip them when you see bubbles pop on the top). once pancakes are cook through and golden, place them on a baking sheet in the oven (preheated to 200) to keep warm while you finish frying the additional batches of pancakes. I made four batches of three pancakes each, twelve pancakes total 🙂
  9. top with butter (or vegan butter if dairy-free) and maple syrup plus a sprinkle of lemon zest then enjoy!