Gluten-Free Lemon Poppy Seed Pancakes from Angela’s Plant-based Kitchen

This Gluten-Free Lemon Poppy Seed Pancakes recipe is an exclusive from Angela Rummans’ cookbook Angela’s Plant-based Kitchen. Click here to find out where you can purchase a copy of the book.

Disclaimer: the cookbooks we feature are independently selected by our Best of Vegan editors and are in no way sponsored by the author and/or the publisher. All content is used with permission.

While Angela Rummans is best known as a TV personality appearing on season 20 of Big Brother, beyond the small-screen, her list of accolades includes: level 10 gymnast, fitness model, entrepreneur, business owner, professional pole vaulter, 2012 Olympic Team Trials competitor, best-selling author and now… vegan chef!

Her passion for health and fitness began at an early age as she competed as a top-level gymnast which eventually transitioned to a professional track and field athlete. Seven years ago she began experimenting with a plant-based lifestyle while she was training as a professional athlete. Today she is fully vegan and on a mission to share her passion for cooking and her favorite plant-based comfort food recipes with the world!


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Gluten-Free Lemon Poppy Seed Pancakes from Angela’s Plant-based Kitchen

Gluten-Free Lemon Poppy Seed Pancakes


  • 1 cup old-fashioned oats
  • 1 banana
  • 1 Tbsp lemon juice
  • ⅓ cup + 1 Tbsp plant-based milk
  • 1 ½ Tbsp granulated stevia (Truvia)
  • ¼ tsp lemon extract
  • ¼ tsp vanilla extract
  • Pinch of salt 
  • 1 tsp baking powder
  • 1 tsp poppyseeds
  • Spray cooking oil
  • ¼ cup light or sugar-free syrup 


  1. In a high-speed blender, add oats and blend on high until oats turn to flour.  
  2. To the blender, add banana, lemon juice, plant-based milk, granulated stevia, lemon extract, vanilla extract and salt. Blend on high until smooth. 
  3. Transfer blender contents to a small mixing bowl. Stir in poppy seeds and baking powder. 
  4. In non-stick skillet over medium-high, lightly spray with cooking oil. 
  5. Pour about ⅓ cup batter into the center of the pan. Cook until bubbles form and the edges of the pancake appear dry. Carefully flip and brown the other side. 
  6. Repeat the pancake process with the rest of the batter. 
  7. Serve hot with (light or sugar-free) syrup.

Gluten-Free Lemon Poppy Seed Pancakes from Angela’s Plant-based Kitchen Gluten-Free Lemon Poppy Seed Pancakes from Angela’s Plant-based Kitchen

Reprinted with permission from Angela’s Plant-based Kitchen by Angela Rummans, 2020. Photo credit: Angela Rummans.

(Click on the image above to order your copy)


If you loved these gluten-free lemon poppy seed pancakes…

Check out more exclusive vegan recipes from Angela’s Plant-based Kitchen:

Vegan Sweet Potato Fajitas Breakfast Burritos from Angela’s Plant-based Kitchen

Tofu Ricotta Stuffed Shells with Mushroom Ragu Bolognese from Angela’s Plant-based Kitchen



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