Comments on: Gluten Free Lemon Poppy Seed Pancakes

By: Maya

Maya — Sun, 11 Jul 2021 17:46:25 +0000

I followed the recipe to a T…the flavor is really really good, but the texture did not hold up while cooking. I think next time I’ll try them with a different flour. I like that they are not super sweet. Thanks for the recipe!

By: Ana

Ana — Sat, 16 Feb 2019 17:07:24 +0000

These pancakes turned out well, but I wonder if they were perhaps too acidic as the two lemons I had were very juicy. It might help to specify how many tablespoons of lemon juice this recipe should have. The maple syrup helped offset the acid.

By: Sabrina

Sabrina — Thu, 14 Feb 2019 03:53:09 +0000

yep. food memories are definitely powerful, but mine memory never including this recipe, love the flavors, I’m now hungry and am making it…for dinner! thank you!

By: Sofi Llanso

Sofi Llanso — Tue, 12 Feb 2019 15:46:55 +0000

In reply to Gabriella Iacovetti. Hey Gabriella, I actually don't keep track of the nutrition information, but there are tons of online tools you could use by just inputting the ingredients and dividing by the amount of pancakes you make! Hope this helps!

By: Gabriella Iacovetti

Gabriella Iacovetti — Sun, 10 Feb 2019 17:12:29 +0000

These are very tasty and not terribly difficult to make.
Do you have any nutritional information?

By: Dan

Dan — Sat, 09 Feb 2019 19:54:27 +0000

Recently my wife has had gluten intolerance and it was a long time building up. She’s been slightly discouraged in giving up some things that she really liked. I came across this recipe online and tried it this morning. I messed up on the directions a little bit but that’s ok. While mixing this together I remembered a comment made the night before about going to miss donuts. I looked to see what kinds of pans I had and in knowing that I had made this recipe up and it was only the two of us, I figured I would try a couple additional things with the batter. I had a tray that could make donuts and I had a designer muffin tray. I made 8 pancakes up and I poured three donuts and three muffins, which happened to be the remainder of the batter from the pancakes. I already had the oven preheated to 350 and put the donuts and muffins in the oven. I had also made up a sugar glaze using spring water and powdered sugar. The donuts were done sooner. I took the donuts out of the tray and let them cool. When they were still slightly warm I poured the powders sugar glaze over them, the warmth of the donuts helped thin the glaze a little, making it cool like a hot glazed ‘cake’ donut. I have not done anything to the muffins, although will probably use the remaining glaze, like a frosting to put on the muffins. The donuts will be for tomorrow morning and the muffins whenever we are ready for them. The reason for three…the third for our son. The pancakes were good.

By: Sarah | Broma Bakery

Sarah | Broma Bakery — Fri, 08 Feb 2019 19:44:20 +0000

In reply to Ashlyn @ F5 Method. One of my absolute favorite flavor combos You must try!

By: Sarah | Broma Bakery

Sarah | Broma Bakery — Fri, 08 Feb 2019 17:44:16 +0000

In reply to CHRISTINE RITZKOWSKI. YAY! Enjoy :)

By: CHRISTINE RITZKOWSKI

CHRISTINE RITZKOWSKI — Fri, 08 Feb 2019 16:10:13 +0000

Can’t wait to make these this weekend!

By: Ashlyn @ F5 Method

Ashlyn @ F5 Method — Fri, 08 Feb 2019 13:50:35 +0000

Wow I don’t know why I’ve never had lemon poppyseed pancakes before! I need these in my life ASAP!! 🙂