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Lemon Poppy Seed Protein Pancakes! Hello quick, yummy, protein-packed breakfast.

Lemon Poppy Seed Protein Pancakes

Print Recipe
Simple gluten-free, protein-packed pancakes bursting with lemon flavor.
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 5 pancakes
Calories 241
Author Kim

Ingredients

  • 2 ripe bananas (206 grams)
  • 2 eggs
  • 2 scoops protein powder (I like Naked Nutrition Rice Protein) (30 grams)
  • 2 tablespoons flour (I used a gluten-free 1-to-1 baking flour)
  • 1 teaspoon baking powder
  • Juice from 1 lemon
  • 1 1/2 teaspoons poppyseeds

Instructions

  • Combine all ingredients in a blender and blend until smooth. Allow batter to sit and thicken for about 5 mins. Meanwhile, heat a large skillet or griddle and grease or spray with cooking spray.
  • Use 1/4 cup measuring cup to pour batter onto the griddle and cook on medium-high heat for about 5 mins on each side and until golden brown and easy to flip.

Notes

Double this recipe because pancakes are perfect for freezing!

Nutrition

Serving: 2servings | Calories: 241kcal | Carbohydrates: 31.8g | Protein: 19.2g | Fat: 5.3g | Saturated Fat: 1.3g | Cholesterol: 157mg | Sodium: 316.1mg | Fiber: 3.6g | Sugar: 12g