Description
Delightful and nutritious gluten-free and dairy-free pancakes bursting with lemon flavor and packed with protein.
Ingredients
Scale
- 1 cup almond flour
- â…“ 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 until well combined.
- In a separate bowl, whisk the eggs, almond milk, lemon juice, lemon zest, honey, and vanilla extract together.
- Pour the wet ingredients into the dry ingredients and mix until smooth.
- 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 and edges are lightly brown.
- Flip and cook for another 1-2 minutes, until golden.
- Serve warm with additional lemon zest and honey, if desired.
Notes
These pancakes can be stored in an airtight container in the fridge for up to 3 days or frozen for a month. Avoid overmixing the batter.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 5g
- Sodium: 150mg
- Fat: 13g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 0mg