FLUFFY LEMON POPPYSEED PROTEIN PANCAKES

I’ve been really vibing with lemon lately, so I whipped up these thick & fluffy pancakes for my friends on the weekend and served it with a fat scoop vegan icecream. This stack of pancakes also has a whopping 40g of protein so it would make an awesome post-workout meal too! 😜 

The secret to thick & fluffy pancakes you ask? Hmm I’m going to say a good amount of baking powder!! But in this recipe I also added baking soda to help neutralize the acid from the lemon juice and add an extra lift.

Here is the recipe:

FLUFFY LEMON POPPYSEED PROTEIN PANCAKES 

(oil-free, high-protein) 

MAKES: 4 pancakes

INGREDIENTS:

Dry:

Wet:

METHOD:

1. In a bowl, add the lemon juice to the almond milk. Set it aside to allow it to curdle

2. In a separate bowl, combine all the dry ingredients well until evenly mixed

3. Heat a flat, non-stick pain on medium heat, or add a bit of oil if you pain isn’t non-stick.

4. Add the wet mixture to the dry mixture and fold together gently. The mixture should be quite thick and a bit bubbly.

5. Pour ¼ of the batter into the pan, cook for 2-3 mins and flip when you see bubbles forming around the edge of the pancakes. Cook for a further 2 minutes then transfer to a plate. 

6.Repeat until all the batter has been used.

Top your pancakes with whatever you desire: I used fresh strawberries, blueberries and vegan icecream!

 

YUM YUM YUM! Pancakes are one of my favourite brunch meals on a sunday! I hope you guys give this a go when you feel like a slightly fancy breakfast!