You make lemon poppyseed protein pancakes…duh!
As a woman completely obsessed with her breakfast pancakes, variations of these are so fun to experiment with. Today? A lemon PoppySeed Protein Pancake stack inspired by my Sweetheart and I’d trip to Albertson’s last week. We passed the day old bakery items that were on sale and we found some delicious-looking lemon poppyseed muffins. I immediately started craving that sweet-tart combo of fluffy perfection.
I had no idea Lemon Poppyseed was one of Sweetheart’s favorite flavors, so of course I would turn this classic treat into a diet-friendly pancake! Try them out, they are addictive, I promise.
Lemon Poppyseed Protein Pancakes (with a lemon glaze)
1/2 cup oats
1/2 cup hot water
1/4 cup egg whites
1/8 cup lemon juice
1 scoop Vanilla Whey protein
1 tsp vanilla extract
10 drops vanilla liquid stevia
1 tbsp sugar-free lemon pudding
1 tbsp poppyseeds
for the frosting:
1/2 cup almond milk
2 tbsp lemon pudding
Blend all ingredients in a blender except for the frosting ingredients. Pour on griddle and flip when starting to bubble.
For the glaze: Stir almond milk and lemon pudding in a saucepan on medium heat stirring constantly. When the consistency is as desired, remove from heat and pour over pancakes. Add extra poppyseeds as garnish.
A delicious, guilt-free lemon poppyseed treat is just what I needed. They are definitely one of my new go-to pancake flavors. Easy, yummy, and not a day-old like those muffins. All the better!
Until next time,