Can we all agree that lemon poppyseed is the flavor of spring? Either way, these Lemon Poppyseed High-Protein Pancakes are the perfect way to kickstart your day with a delicious, healthy twist!

They’re super light, fluffy, and a great way to get in some morning protein. They’re also gluten-free, dairy-free, and naturally sweetened — a stack you will definitely keep coming back to.

Lemon Poppyseed Protein Pancakes: A Healthy, Protein-Packed Breakfast

I don’t know about you, but I am so ready for spring. Seattle winters have me dying for more sunny weather, and I just feel like these Lemon Poppyseed High-Protein Pancakes are the perfect recipe to make this weekend.

Packed with about 22 grams of high-quality protein per serving, these pancakes are not only a satisfying way to help frontload your protein, but they also offer a burst of bright, lemony flavor. (I used a vanilla protein powder from Ritual, but have a list on the blog of My 6 Favorite Protein Powders, if you need some recs.)

Whether you’re looking for a gluten-free breakfast option or simply want a new way to enjoy pancakes, this recipe is a winner. Bonus: they’re also low-carb and dairy-free, making them a great choice for a variety of dietary needs.

Why These Pancakes Are Packed with Benefits

Made with almond flour and other wholesome ingredients, these pancakes are not just tasty, they’re packed with nutrients. Almond flour adds a rich, nutty flavor and healthy fats, while vanilla protein powder does the obvious – boosts protein content, making these pancakes perfect for a post-workout meal or a filling breakfast to keep you energized all day.

Plus, poppyseeds provide a light, yummy crunch and a good source of calcium, magnesium, and fiber—essential nutrients to support bone health and digestion.

And with just the right balance of protein, healthy fats, and a touch of raw honey or maple syrup, they’re guaranteed to satisfy your cravings without any guilt.

But I will say, the lemon zest and fresh lemon juice really take these pancakes to the next level, making them bright, refreshing, and just so good you guys, omg. If you’re someone who loves to mix up your breakfast routine, these healthy lemon pancakes will easily become your new go-to.

Ready to Try These Healthy Pancakes?

Ready to try these lemon poppyseed protein pancakes for yourself? They’re super easy to whip up (15 minutes is all you need!). And you’ll feel great knowing you’re fueling your body with nourishing ingredients.

This pancake recipe is light, fresh, full of flavor, and with some honey drizzled on top, I’m telling you, you’re going to love it.

Option to make them for meal prep for the week ahead, too. Trust me, they’re as delicious as they are nutritious!

Let me know what you think in the comment section below, and tag me on IG when you make them. Enjoy!

INGREDIENTS YOU’LL NEED:

• Almond flour
• Vanilla protein powder (I used Ritual)
• Poppy seeds
• Baking powder
• Sea salt
• Eggs
• Unsweetened almond milk
• Fresh lemon juice
• Lemon zest
• Raw honey or pure maple syrup
• Vanilla extract
• Coconut oil for cooking

HOW TO MAKE LEMON POPPYSEED HIGH-PROTEIN PANCAKES (DAIRY-FREE AND GLUTEN-FREE)

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.

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, or until the edges start to lightly brown. *The trick is to cook low and slow – option to turn the heat down to low, or medium-low, if the pancakes start cooking too fast.

Serve warm with additional lemon zest and a drizzle of honey, if desired.

Note: if you prefer less sweet pancakes, save the tablespoon of honey in the batter for your topping afterward.

RECIPE SUBSTITUTIONS & QUESTIONS

Feel free to use regular milk if there are no dietary restrictions. And either honey or maple syrup for the sweetener and/or topping. If you prefer less sweet pancakes, save the tablespoon of honey in the batter for your topping afterward.

I recommend a vanilla-flavored protein powder. If you go with an unflavored powder, try adding a dash of vanilla extract, to taste, to ensure you get the right flavor. I used Ritual, but have a list of My 6 Favorite Protein Powders, if you’re looking for recommendations.

Can I make these Lemon Poppyseed High-Protein Pancakes ahead of time?

Yes, these pancakes are perfect for meal prep! Once cooled, store in an airtight container in the refrigerator (stacked, with parchment paper between each pancake to prevent from sticking together) for up to 3-4 days. Or, freeze them for up to 2 months by placing the pancakes on a baking sheet to freeze individually for 1-2 hours, then transfer to a freezer-safe bag or container. When you’re ready to eat, simply reheat them in the microwave, toaster, or stovetop for a quick breakfast option.

Can I make these pancakes without almond flour?

Yes, you can substitute almond flour with other gluten-free flours like coconut flour or oat flour. Coconut flour is more absorbent, so you may need to adjust the liquid in the recipe (add a little extra almond milk). If no gluten restrictions, you can also use regular all-purpose flour or whole wheat flour, though the texture and nutritional content will be different.

LOOKING FOR MORE EASY, HIGH-PROTEIN BREAKFAST RECIPES?

Thin Mint Chip Smoothie

High-Protein Meal Prep Egg Cups

Avo Chimichurri Breakfast Tacos   

High-Protein Pumpkin Overnight Oats

Prep Ahead High-Protein Breakfast Sammies

Gluten-Free Chocolate Banana Blender Muffins

Click here to watch the reel I made of this recipe 🙂