Gf Lemon Poppyseed Pancakes Recipe

Dry ingredients

In a large bowl, whisk together the gluten-free flour, granulated sugar, baking powder, baking soda, salt, and poppy seeds until evenly distributed.

Wet ingredients

In a separate bowl, whisk eggs lightly, then add buttermilk, melted butter, vanilla extract, lemon zest and lemon juice. Whisk until combined.

Combine

Make a well in the dry ingredients and pour in the wet mixture. Stir gently until just combined — batter should be slightly lumpy. Let rest 5–10 minutes to hydrate the flour. If batter appears very thick, add up to 2 tbs more buttermilk to reach a pourable but thick pancake batter consistency.

In a small bowl, combine mascarpone, vanilla extract, powdered sugar, and lemon zest. Stir until smooth and spreadable. Taste and adjust sweetness with more powdered sugar if desired. Keep chilled until serving.

Place quartered strawberries in a bowl. Sprinkle with granulated sugar and lemon juice. Toss gently to coat. Let sit at room temperature for at least 15 minutes (or up to 1 hour) until strawberries release juices and become glossy. If using, add a pinch of freshly cracked black pepper and toss once more.

Simmer and thicken

In a small saucepan over medium heat, combine blueberries and maple syrup. Bring to a gentle simmer, stirring occasionally. After 3–4 minutes, mash a few berries with the back of a spoon to release more juice. Stir in lemon juice.

Mix cornstarch with cold water to make a slurry; stir the slurry into the simmering blueberry-maple mixture. Cook 1–2 more minutes until the sauce thickens slightly. Remove from heat and let cool slightly — it will thicken more as it cools.

In a small dry skillet over medium-low heat, toast the mixed seeds and hemp hearts for 1–2 minutes, stirring, until fragrant and lightly golden. Add chia seeds and coconut (if using) and toast another 30 seconds. Remove from heat and let cool.

Heat a nonstick skillet or griddle over medium heat. Brush or melt a little butter or oil to coat the surface. For each pancake, pour about 1/4 cup of batter onto the skillet (adjust to preferred size). Cook until bubbles form on the surface and edges look set, about 2–3 minutes.

Flip and cook the other side until golden and cooked through, about 1–2 minutes more. Transfer cooked pancakes to a warm plate and keep loosely covered while cooking remaining batter. Re-grease the pan as needed.

To serve, stack pancakes and spread a spoonful of vanilla mascarpone between layers or dollop on top. Spoon macerated strawberries and their juices over the stack, then drizzle blueberry maple sauce. Sprinkle toasted superseeds and a dusting of powdered sugar if desired. Serve immediately with lemon wedges on the side.