The Fluffiest Lemon Blueberry Poppy Seed Pancakes (high in protein, gluten free!)

Name: The Fluffiest Lemon Blueberry Poppy Seed Pancakes (high in protein, gluten free!)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: For the dry ingredients:; 1 cup oat flour + 1 tablespoon; 2 teaspoons baking powder; 2 teaspoons poppy seeds; ¼ teaspoon salt; For the wet ingredients:; ½ cup vanilla greek yogurt or sub dairy free yogurt (i love siggi’s plant based yogurt); 1 egg; Zest from 1 lemon; 3 tablespoons freshly squeezed lemon juice; ¼ cup unsweetened vanilla almond milk, plus more if necessary (any milk should work!); 1 tablespoon coconut sugar or organic cane sugar; 1 teaspoon vanilla extract; ¼ teaspoon almond extract; For the mix-in:; 2/3 cup fresh blueberries, plus extra for serving; For cooking:; Butter, olive oil or coconut oil

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Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings
4 servings
Calories
229 kcal
Course
Breakfast
Cuisine
American

The Fluffiest Lemon Blueberry Poppy Seed Pancakes (high in protein, gluten free!)

Stella Guerrero

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Deliciously fluffy lemon blueberry pancakes with greek yogurt for a wonderful boost of protein! These healthy lemon blueberry pancakes are made gluten free thanks to oat flour and are filled with bright flavors from fresh blueberries, lemon juice & zest. Add poppy seeds for a lovely spring twist and don't forget extra berries on top!

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Ingredients

Servings

For the dry ingredients:
1 cup oat flour + 1 tablespoon
2 teaspoons baking powder
2 teaspoons poppy seeds
¼ teaspoon salt
For the wet ingredients:
½ cup vanilla greek yogurt or sub dairy free yogurt (i love siggi’s plant based yogurt)
1 egg
Zest from 1 lemon
3 tablespoons freshly squeezed lemon juice
¼ cup unsweetened vanilla almond milk, plus more if necessary (any milk should work!)
1 tablespoon coconut sugar or organic cane sugar
1 teaspoon vanilla extract
¼ teaspoon almond extract
For the mix-in:
2/3 cup fresh blueberries, plus extra for serving
For cooking:
Butter, olive oil or coconut oil

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Instructions

In a medium bowl, whisk together the oat flour (1 cup + 1 tablespoon), baking powder, poppyseeds and salt. Set aside.
In a separate large bowl, whisk together yogurt, egg, lemon zest, lemon juice, almond milk, coconut sugar, vanilla and almond extract until well combined.
Add the dry ingredients to the wet ingredients and mix with a wooden spoon until well combined; gently stir in blueberries, if using. If the batter is too thick, add 1 tablespoon milk; if the batter is too thin, add 1 tablespoon more oat flour. (Based on the yogurt brand you use the batter thickness may very slightly.)
Lightly coat a griddle with butter and place over medium heat. Add 1/4 cup of the batter to the griddle for each pancake and cook for 2-4 minutes until the pancakes puff up and you see bubbles along the edges. Flip cakes and cook until golden brown on underside. If you find that pancakes are browning too quickly then you need to lower the heat a bit. I normally start on medium heat, then decrease to medium low later so that my pancakes don't burn.
Wipe the skillet clean and repeat with more butter or oil and remaining batter. Makes 8 large pancakes total. Serve with maple syrup and extra blueberries on top.

Notes

To keep pancakes dairy free: use a dairy free yogurt and dairy free milk of choice. Be sure to cook the pancakes in oil or vegan butter.
*To make your own oat flour: you can easily make your own flour right at home using rolled oats! Get all of my tips & tricks here and add your oat flour right into this pancake recipe.
For an extra little bit of joy, increase the almond extract to ½ teaspoon. It makes these pancakes amazing, trust me! Especially if you love almond flavor.
Feel free to sub raspberries for the blueberries.

Nutrition Information

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Serving 2pancakes Calories 229cal (11%) Carbohydrates 33.1g (11%) Protein 9.6g (19%) Fat 6.7g (10%) Saturated Fat 2.1g (11%) Fiber 3.1g (12%) Sugar 9.5g (19%)