Description
Start your day with these delightful, dairy-free and gluten-free Lemon Poppyseed High-Protein Pancakes that are easy to make and full of flavor.
Ingredients
Scale
- 1 cup almond flour
- ⅓ cup vanilla protein powder
- 1 tablespoon poppy seeds
- 1 teaspoon baking powder
- ¼ teaspoon sea salt
- 2 pasture-raised eggs
- ½ cup unsweetened almond milk
- 1.5 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 tablespoon raw honey or pure maple syrup
- 1 teaspoon vanilla extract
- Coconut oil for cooking
Instructions
- In a mixing bowl, whisk together the almond flour, protein powder, poppy seeds, baking powder, and salt.
- In a separate bowl, whisk the eggs, almond milk, lemon juice, lemon zest, honey, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and mix until smooth, being careful not to overmix.
- Heat a non-stick skillet over medium heat and lightly grease with coconut oil.
- Pour about ¼ cup of batter per pancake and cook for 2-3 minutes until bubbles form.
- Flip and cook for another 1-2 minutes until golden brown.
- Serve warm with additional lemon zest and a drizzle of honey or maple syrup if desired.
Notes
Serve with fresh berries, almond yogurt, or crushed nuts for added flavor and texture. Store leftovers in an airtight container in the refrigerator or freeze for later.
- Prep Time: 10
- Cook Time: 20
- Category: Breakfast
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 250
- Sugar: 8g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 120mg