Lemon Poppy Seed Fluffy Protein Pancakes

  • 100ml milk of choice
  • 60g natural greek yogurt
  • 120g oat flour, gluten free if necessary
  • 2 heaped tsp lemon zest
  • ½ tsp vanilla extract

Thick fluffy protein pancakes with oat flour laced with poppy seeds. These pancakes are fresh, satisfying to the last bite and a nice balance of a bundle of macronutrients, the only way to top them off is with some blueberries for those micros!

Instructions

  1. Place all ingredient in to a blender and blend until smooth or alternatively place into a jug and use a hand blender to blend until smooth.
  2. Set to one side for 10 minutes.
  3. Preheat a large pan over a medium heat. Grease lightly with spray oil.
  4. Cook 3 -4 pancakes at a time, using 2-3 tbsp of batter per pancake. Allow to cook for 2- 3 minutes; until they start to firm up around the edges and bubbles appear in the middle.
  5. Flip and cook for 2 minutes more.
  6. Repeat with remaining batter.
  7. Stack and top with Greek yogurt, blueberries and a drizzle of maple syrup or honey!