Description

These Lemon Poppyseed Protein Pancakes are light, fluffy, and full of bright lemon flavor. Packed with protein and a touch of natural sweetness, they make a perfect energizing breakfast that feels indulgent but fuels your day with wholesome ingredients.

Ingredients

Scale

1 cup oat flour (or all-purpose flour)
1 scoop vanilla or unflavored protein powder
1 tablespoon poppyseeds
1 ½ teaspoons baking powder
1 tablespoon lemon zest (about 1 lemon)
2 tablespoons lemon juice
¾ cup unsweetened almond milk (or milk of choice)
1 large egg
2 tablespoons Greek yogurt
1 tablespoon honey or maple syrup (optional)
1 teaspoon vanilla extract
Butter or oil for cooking

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Instructions

In a mixing bowl, whisk together oat flour, protein powder, poppyseeds, and baking powder.
In another bowl, combine almond milk, egg, Greek yogurt, honey, lemon zest, lemon juice, and vanilla extract.
Pour the wet ingredients into the dry and stir gently until just combined. Do not overmix — a few small lumps are fine.
Let the batter rest for 5 minutes to allow the protein powder and flour to hydrate.
Heat a nonstick skillet or griddle over medium heat and lightly coat with butter or oil.
Pour ¼ cup of batter for each pancake. Cook for 2–3 minutes until bubbles form and edges look set.
Flip carefully and cook for another 1–2 minutes, until golden and fluffy.
Serve warm with Greek yogurt, honey, or fresh blueberries.

Notes

For a brighter flavor, add a few extra drops of lemon juice before cooking. These pancakes freeze well for up to a month — just reheat in the toaster. For a dairy-free version, replace Greek yogurt with coconut yogurt and use almond or oat milk.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Breakfast
Method: Griddle Cooking
Cuisine: American

Nutrition

Serving Size: 2 pancakes
Calories: 240
Sugar: 5g
Sodium: 190mg
Fat: 7g
Saturated Fat: 2g
Unsaturated Fat: 4.5g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 3g
Protein: 22g
Cholesterol: 55mg