Lemon Poppyseed Protein Pancakes with Raspberry Syrup
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Unrated
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Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
25 mins
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Servings
1 serving
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Calories
396 kcal
-
Course
Breakfast
Lemon Poppyseed Protein Pancakes with Raspberry Syrup
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This delightful recipe is easy to follow and perfect for any occasion.
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Ingredients
- 1/3 cup rolled oats milled
- 1/2 tbsp coconut flour
- 1/2 coop 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
Show Details
Calories
396kcal
(20%)
Carbohydrates
46g
(15%)
Protein
34g
(68%)
Fat
9g
(14%)
Cholesterol
35mg
(12%)
Sodium
476mg
(20%)
Potassium
146mg
(4%)
Fiber
9g
(36%)
Sugar
19g
(38%)
Nutrition Facts
Serving: 1serving
Amount Per Serving
Calories 396 kcal
% Daily Value*
| Calories | 396kcal | 20% |
| Carbohydrates | 46g | 15% |
| Protein | 34g | 68% |
| Fat | 9g | 14% |
| Cholesterol | 35mg | 12% |
| Sodium | 476mg | 20% |
| Potassium | 146mg | 3% |
| Fiber | 9g | 36% |
| Sugar | 19g | 38% |
* Percent Daily Values are based on a 2,000 calorie diet.
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