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5 from 1 vote

Lemon Poppyseed Protein Pancakes with Raspberry Syrup

Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Servings: 1 serving
Calories: 396kcal

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

Calories: 396kcal | Carbohydrates: 46g | Protein: 34g | Fat: 9g | Cholesterol: 35mg | Sodium: 476mg | Potassium: 146mg | Fiber: 9g | Sugar: 19g