LEMON POPPY SEED PROTEIN PANCAKES
(MACRO-VERIFIED)
Protein
24G
Calories
250
Prep Time
10M
Bake Time
10M
Bright and zesty, these pancakes are bursting with lemon flavor and a delightful crunch from poppy seeds. With 24 grams of protein per serving, they provide a satisfying, muscle-nourishing start to your day or a perfect post-workout boost to support recovery. The tender, fluffy texture combined with the crisp poppy seeds creates a balanced bite that's both refreshing and indulgent. The vibrant lemon aroma and tangy flavor make them an irresistible choice for a healthy breakfast or brunch, while their wholesome ingredients keep you energized throughout the day. These pancakes are versatile and can easily be made gluten-free by using a gluten-free flour blend, and vegan options are simple with plant-based protein and dairy substitutes. For best results, mix the batter just until combined to maintain a light, airy texture, and cook on a medium heat to prevent burning while ensuring they cook through evenly. Perfect for meal prep, you can make a batch in advance to enjoy throughout the week—just reheat and top with fresh fruit or a drizzle of honey for added flavor. Whether enjoyed as a nourishing morning treat or a revitalizing snack, these lemon poppy seed protein pancakes are a delicious way to fuel your active lifestyle. All nutrition data is verified using USDA FoodData Central for accuracy.
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Includes shopping list (grams), freezer guide, and the substitution matrix PDF.
INGREDIENTS
ingredient(s) swapped
Hydration adjustment: ml liquid
-
Originally:
Swap with:
Nutrition Change (per serving):
Nutrition Facts
Updated with substitutions
4 servings per recipe
Serving size
1 pancakes
Amount per serving
Calories
250
Total Fat 10g
13%
Total Carbohydrate 22g
8%
Dietary Fiber 4g
14%
Total Sugars 8g
Protein 24g
48%
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Verified using USDA FoodData Central
INSTRUCTIONS
In a bowl, whisk together the protein powder, oat flour, egg, almond milk, poppy seeds, lemon zest, lemon juice, and baking powder.
Heat a non-stick skillet over medium heat. Pour 1/4 cup of batter per pancake and cook for 2-3 minutes per side.
For an optional glaze, mix a little powdered sweetener with a squeeze of lemon juice.
Serve the pancakes warm, with a drizzle of the lemon glaze and some extra lemon zest.
TROUBLESHOOTING
My pancakes are too dry
Try adding 1-2 tablespoons more liquid (milk, yogurt, or egg whites). Also ensure you're not over-measuring the protein powder - use the scoop and level method.
They didn't rise properly
Check your baking powder is fresh (test by adding to hot water - it should bubble vigorously). Also, don't overmix the batter as this can deflate the air bubbles.
The texture is rubbery
This usually means too much protein powder or overbaking. Reduce baking time by 2-3 minutes and check doneness with a toothpick.
SUBSTITUTIONS
| Original | Substitute | Notes |
|---|---|---|
| Whey Protein | Casein, Plant Blend | May need +10ml liquid |
| Greek Yogurt | Cottage Cheese, Skyr | Blend smooth first |
| Egg Whites | Flax Egg, Aquafaba | For vegan option |
| Oat Flour | Almond Flour, Coconut Flour | Coconut: use 1/3 amount |
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