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Lemon Poppyseed Protein Pancakes with Raspberry Syrup
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 1 serving
Calories per serving: 396 kcal
  • 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
  1. 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.
  2. Pour raspberry mixture into a strainer to remove seeds and chunks. Refrigerate until ready to serve.
  3. Mix dry pancake ingredients, then add wet ingredients and mix until combined.
  4. 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.
  5. Serve with raspberry syrup and fresh raspberries.
Nutrition Facts
Lemon Poppyseed Protein Pancakes with Raspberry Syrup
Amount Per Serving
Calories 396 Calories from Fat 81
% Daily Value*
Fat 9g14%
Cholesterol 35mg12%
Sodium 476mg21%
Potassium 146mg4%
Carbohydrates 46g15%
Fiber 9g38%
Sugar 19g21%
Protein 34g68%
* Percent Daily Values are based on a 2000 calorie diet.