Lemon Poppyseed High-Protein Pancakes (Dairy-Free and Gluten-Free)
These Lemon Poppyseed High-Protein Pancakes are the perfect way to kickstart your day with a delicious, healthy twist! They’re super light and fluffy, gluten-free and dairy-free, and naturally sweetened — a stack you will definitely keep coming back to.
Servings 2 (3 pancakes each)
Ingredients
- 1 cup almond flour
- ⅓ cup vanilla protein powder (I used Ritual)
- 1 tablespoons 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.
- 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. Note: 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.
- Flip and cook for another 1-2 minutes, until golden.
- Serve warm with additional lemon zest and a drizzle of honey, if desired.
Notes
If you prefer less sweet pancakes, save the tablespoon of honey in the batter for your topping afterward.
Nutrition
Fat: 14g | Protein: 22g | Carbohydrates: 24g