Lemon Drizzle Pancakes

Lemon Drizzle Cake and Lemon Poppyseed Muffins are two of my favourite cakes in the world! I love how refreshing they are and so I thought Lemon Drizzle Pancakes would make the most perfect Spring/Summer breakfast or dessert! I mashed up some raspberries and COYO to go on top of mine too which was really delicious.

Makes 10 pancakes

Prep: 10 minutes

Cook: 20 minutes

Total: 30 minutes

Suepr easy



  • 1 1/2 cups buckwheat flour,3 tablespoons coconut sugar,4 tablespoons cashew or almond butter,2 cups almond milk,2 tablespoons poppy seeds,Zest of 2 lemons,Coconut oil for frying
  • Lemon Drizzle

  • Juice 1 1/2 lemons,2 tablespoons honey


  • Mix all of the pancake ingredients together in a bowl until well combined.

  • Heat a pan on a medium to high heat until it's hot.

  • Add a spoonful of the pancake mix to the pan. When it starts to bubble on the surface, flip it over and cook for a further minute until golden on both sides.

  • Set aside and repeat until you have used up all the mix.

  • Mix together the honey and lemon juice and drizzle over the pancakes. Top with berries, coyo or whatever you fancy and they are ready to serve!

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