Ingredients
Scale
- 1 cup oat flour
- 1 scoop protein powder (vanilla or lemon flavor)
- 1 tbsp poppy seeds
Key ingredients arranged for making lemon poppyseed protein pancakes. - 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 cup unsweetened almond milk (or regular milk)
- 1/4 cup fresh lemon juice
- 1 tbsp freshly grated lemon zest
- 2 large egg whites (or flax eggs for a vegan version)
- 1/4 cup Greek yogurt (optional)
- 1–2 tbsp sweetener (honey, maple syrup, or stevia)
Instructions
Whisking dry ingredients together for lemon poppyseed protein pancakes batter. - In a large mixing bowl, combine oat flour, protein powder, poppy seeds, baking powder, and baking soda.
- In another bowl, whisk together almond milk, lemon juice, lemon zest, egg whites, Greek yogurt (optional), and sweetener.
- Gradually pour wet ingredients into dry ingredients and stir until just combined. Add more almond milk if the batter is too thick.
- Heat a non-stick skillet or griddle over medium heat, lightly greased. Pour 1/4 cup of batter onto the skillet for each pancake.
- Cook for 2-3 minutes until bubbles form, then flip and cook for 1-2 more minutes.
- Serve with extra maple syrup, Greek yogurt, or a sprinkle of poppy seeds. For extra flavor, add fresh berries or a squeeze of lemon juice.
Whisking wet ingredients to prepare the pancake batter.
Notes
For a fluffier pancake, let the batter rest for 5 minutes before cooking. Adjust the consistency by adding more almond milk as needed.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Pan-Fried
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 250mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 10mg
Keywords: lemon poppyseed, protein pancakes, healthy breakfast, high protein, low carb