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Lemon Blueberry Poppyseed Pancakes:

I am a sucker for anything lemon when it comes to sweet treats. And these lemon blueberry poppyseed pancakes are just what you need for a yummy spring breakfast idea. These pancakes make for the perfect meal prep breakfast idea. You can meal prep a big batch on Sunday and store in the fridge, or you can freeze half the batch for another busy morning you don’t have time to make anything.

How to prepare:

I prefer to add all ingredients (except blueberries) to a blender in order to mix the batter. Once the batter is nice and fluffy, I fold in the blueberries and poppy seeds. I find it to be a lot easier to use the blender, it makes the batter extra fluffy, and less dishes to wash. But If you don’t want to use a blender, that is okay, just mix in a bowl.

Take the flavor profile up a notch:

Now if you want to make them taste extra delicious I suggest you use Fourth and Heart Vanilla madagascar ghee to cook the pancakes in. I find that by doing this step it really makes my pancakes taste like lemon blueberry poppyseed cake. Once done add some melted raw coconut butter and enjoy!

Lemon blueberry poppyseed pancakes


  • 2 ripe bananas
  • 1 cup blueberries
  • 3 pasture raised eggs
  • 1 tsp baking soda
  • 1 tsp vanilla extract
  • 1 cup almond flour
  • 1/3 cup coconut flour
  • Zest of a lemon
  • Juice of one lemon
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 2 Tbsp flaxseed meal omit if you don’t have
  • 1 Tbsp Fourth and Heart vanilla Madagascar ghee


  • Add wet Ingredients to a bowl and mix
  • Add in seasoning, flaxseed, and baking soda and mix
  • Add ghee to pan and heat
  • Add 1/4-1/3 cup of batter and cook a couple minutes on each side
  • Drizzle with melted coconut butter on top