Irresistibly Fluffy Lemon Poppy Seed Protein Pancakes
Delightful Lemon Poppy Seed Protein Pancakes that are fluffy, energizing, and customizable for everyone.
Equipment
- Large bowl
- Spatula
- Non-stick Skillet
Ingredients
For the Pancake Batter
- 1 cup All-Purpose Flour Substitute with gluten-free flour blend for a gluten-free version.
- 2 tablespoons Poppy Seeds Feel free to experiment with chia seeds.
- 2 teaspoons Baking Powder Ensure it's fresh for the best results.
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt Can reduce to taste or omit completely.
- 1 cup Greek Yogurt Substitute with coconut yogurt for a dairy-free alternative.
- 1 cup Milk Use any plant-based milk for a dairy-free option.
- 2 large Eggs Substitute with flax eggs for a vegan version.
- 2 tablespoons Honey Use agave syrup for a vegan-friendly choice.
- 1 tablespoon Lemon Zest Substitute with lime zest for a different twist.
- 2 tablespoons Lemon Juice Fresh juice is preferred for the best flavor.
For Serving
- 1/4 cup Maple Syrup or Honey Perfect for drizzling over the pancakes.
- 1 cup Fresh Berries Strawberries, blueberries, or raspberries.
- 1 cup Whipped Cream A delightful topping for a special treat.
Instructions
Preparation
- In a large bowl, whisk together all-purpose flour, poppy seeds, baking powder, baking soda, and salt until well combined.
- In another bowl, mix Greek yogurt, milk, eggs, honey, lemon zest, and lemon juice. Stir until smooth and creamy.
- Gradually fold the wet ingredients into the dry mixture. Gently stir until just combined.
- Heat a non-stick skillet over medium heat and add a small amount of butter or oil.
- Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface, then flip.
- Serve warm with a drizzle of honey or maple syrup, and top with fresh berries or whipped cream.
Notes
Allow the batter to rest for 10 minutes before cooking to enhance fluffiness. Leftovers can be stored in an airtight container for up to three days, or freeze them for up to two months.