Description
Fluffy protein pancakes bursting with fresh lemon flavor and crunchy poppy seeds, offering a nutritious breakfast option that keeps you energized.
Ingredients
Scale
- 1 cup oats flour
- 1 scoop (30g) vanilla whey protein powder (or plant-based)
- 1 tsp baking powder
- 1 tbsp poppy seeds
- 3/4 cup unsweetened almond milk
- 1/4 cup plain Greek yogurt
- Zest and juice of 1 lemon
- 1 large egg (or flax egg for vegan)
- 1 tsp vanilla extract
- 1 tbsp honey or maple syrup
Instructions
- Combine oats flour, protein powder, baking powder, and poppy seeds in a bowl.
- Whisk almond milk, yogurt, lemon zest/juice, egg, vanilla, and honey in a separate bowl.
- Mix wet and dry ingredients until just combined.
- Cook 1/4 cup batter per pancake on a greased skillet over medium heat until bubbles form, then flip.
- Serve warm with fresh fruit or a drizzle of honey.
Notes
- Use plant-based protein and flax egg for vegan version.
- Ensure skillet is well-greased to prevent sticking.
- Store leftovers in airtight container for up to 2 days.
- Adjust sweetness by adding more honey if desired.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Breakfast
- Method: Griddle
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 210
- Sugar: 6g
- Sodium: 180mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 40mg