Project Description

Lemon poppy seed pancakes

RECIPE BY: Emilie Murmure

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These pancakes are light, fluffy and bursting with lemon flavor from real lemon zest! They have a slightly crunchy texture as they are filled with poppy seeds.

For 4 to 6 pancakes


  • 1 cup of organic pancake mix
  • 1 cup of plant-based milk alternative
  • 1 egg (or chia egg: 1 tbsp chia seeds + 3 tbsp water)
  • 1 tbsp of maple syrup
  • 2 tbsp of poppy seeds
  • zest of a lemon
  • berries

Lemon curd
About 2 small glass jars 

  • juice of 2 lemons (about ½ cup)
  • zest of a lemon
  • ½ cup (100 g) of cane sugar
  • 4 egg yolks without any trace of whites
  • 3 tbsp (60 g) butter (or vegan butter)


Preparation of the lemon poppy seed pancakes

  1. Mix the chia seeds and water in a small bowl, set aside for 15 to 20 minutes.
  2. In a bowl, combine the chia egg, the milk alternative and the maple syrup.
  3. Gradually add in the pancake mix while whisking.
  4. Add the poppy seeds and lemon zest.
  5. Let stand for 3 minutes then in a warm, slightly oiled pan, cook the pancakes one by one.

Preparation of the lemon curd

  1. Beat the egg yolks in a small bowl, pour into a saucepan through a sifter (or fine sieve).
  2. Stir in lemon juice and sugar.
  3. Over medium heat, stir with a whisk for about ten minutes, until the mixture thickens a little. It will continue to thicken as it cools.
  4. Remove the saucepan from the heat and stir in the lemon zest and butter. Stir until the butter is completely melted.
  5. Let the lemon curd cool in the small glass jars.

Serve the lemon poppy seed pancakes with the lemon curd and berries.

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