This past weekend I kicked off my Saturday with the best combination I can imagine: fresh coffee, World Cup soccer, and lemon protein pancakes. A friend had given me a packet of lemon protein, and I had been craving pancakes. Why not put them together and start the weekend off on the right foot? (Pardon the soccer pun.) Anyway, the result was better than I could have even imagined.
In total honesty, I wasn’t certain how these pancakes would turn out. In the past, I’ve found oatmeal pancakes turn out a bit too dense and I’ve missed the usually fluffiness of a traditional pancake. I was pleasantly surprised by how light these lemon protein pancakes stayed, and also how the lemon was present but not overwhelming. Add in the fact these are chalked full of protein and healthy carbs, and you can’t lose with this dish.
Lemon Protein Pancakes Ingredients:
- 1 Cup Old Fashioned Oatmeal
- 1/2 tsp. Baking Powder
- 1 Egg
- 1 Scoop Lemon Protein (I used Ascent)
- 1/2 C Fair Life or other milk of choice (use more for a thinner pancake)
- 1/4 C Unsweetened Apple Sauce
- 1 Dash Vanilla Extract
- 1 Pinch of Sea Salt
- 1 tsp. Organic Grassfed Butter (I like Kerrygold)
- OPTIONAL: Pure maple syrup, nut butter, and/or honey for serving
Lemon Protein Pancakes Steps
- In a blender or food processor, blend all ingredients except for the butter until combined, but not completely uniform. Set aside in the fridge.
- Heat a griddle or large non-stick skillet over medium high heat. Melt the butter, and spread across the pan.
- Using a 1/4 C measuring cup, scoop out the pancake batter and allow to cook until bubbles appear on the top of the batter. Flip the pancake, and cook for approximately 1-2 minutes more, or until just cooked through.
- Transfer your pancakes to an oven set to “warm” to keep warm, or serve immediately topped with additional fruit, nut butter, or pure maple syrup!
Makes 6-8 pancakes.