Happy Sunday! Sundays are for pancakes and leg day in my book, so here I am with another stack on a Sunday. I also happened to put some snack age in the oven before 7 am to slow cook for many hours, so my apartment is filled with all the smells right now 🙂 You may get a sneak peek on Instagram but I’m saving the recipe for a litttttttle secret project I’m working on! Meanwhile, I’m still trying to figure out why poppyseeds are so good…I mean, I purposely took the seeds out of the raspberries for this syrup but then willingly put these little black seeds all up in my pancakes.
The end of summer is drawing near, and sadly that means that berry season is coming to a close. Don’t get me wrong, I love stone fruit and apple and pumpkin season, but c’mon – finding huge cartons of strawberries, blueberries and raspberries for dirt cheap?! I revel in that shit. This recipe will help you revel with me, even if it’s for one of the final hurrahs of the season. My consolation prize is that September and October in San Francisco are summer #2 (the normal North American summer season does not apply here: June through August are winter #2).
I will warn you that I got impatient with my raspberry syrup and didn’t let it thicken up as long as I tell you to let it in the recipe. I knew I should have made it ahead of time, but I was busy working on one of my many projects and just couldn’t pull myself away. And so…I hungrily and impatiently pulled it from it’s simmer about 5 minutes too early. So sue me. (I get hangry, it couldn’t be helped.)
Lemon Poppyseed Protein Pancakes with Raspberry Syrup
Servings: serving
Ingredients
- 1/3 cup rolled oats, milled
- 1/2 tbsp coconut flour
- 1/2 scoop Jay Robb’s vanilla whey protein
- 1/2 tbsp poppyseeds
- 1/4 tsp baking powder
- Pinch of real salt
- 1/4 cup light coconut milk
- 1 egg white
- 1 tbsp lemon juice
- 1/2 tsp lemon zest
- 1/4 tsp lemon extract
Raspberry Syrup Ingredients:
- 1/2 cup raspberries
- 1 tbsp maple syrup
- 1 tsp lemon juice
Instructions
- Bring raspberries, maple syrup and lemon juice to a boil over medium high heat. Lower heat and simmer for 5 more minutes, until the raspberries are very soft. Mash raspberries with a fork and continue to simmer for 5-10 minutes, until liquid has reduced by about 1/3.
- Pour raspberry mixture into a strainer to remove seeds and chunks. Refrigerate until ready to serve.
- Mix dry pancake ingredients, then add wet ingredients and mix until combined.
- Heat griddle over medium heat, spray with coconut oil and drop pancake batter onto griddle. Once the tops begin to bubble and pop, flip to cook other side until golden brown.
- Serve with raspberry syrup and fresh raspberries.
Nutrition Information
Calories: 396kcal (20%), Carbohydrates: 46g (15%), Protein: 34g (68%), Fat: 9g (14%), Cholesterol: 35mg (12%), Sodium: 476mg (21%), Potassium: 146mg (4%), Fiber: 9g (38%), Sugar: 19g (21%)
You may be asking yourself (as I did) “but can I meal prep these pancakes?” OF COURSE YOU CAN! I made a little extra and tried it myself. I gotta say, I think I actually liked these better the next day. Just don’t put the syrup on until you’re ready to eat 🙂
