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Are you ready for lemon protein pancakes with lemon Greek yogurt sauce? And maybe some blueberries on top…or raspberries…or maybe strawberries, whatever makes you happy?!?! Because I say YES to all of it! Weekend breakfast here we come!
These lemon protein pancakes are the 3rd pancake recipe on my blog. The first two were savory pancakes: Irish boxty potato pancakes with Brussels sprouts and bacon and cornmeal pancakes with bacon! If you’ve been around for a while you know I 100% believe that breakfast is the most important meal of the day! BUT you also know that I don’t do sweet breakfasts very well, hence the reason you won’t find cinnamon rolls, or donuts on my blog. TBH, let’s just not have those for breakfast and call them dessert, instead. Anyone else on board with this idea?
Happy dance for our first sweet pancakes on the blog!!!
Why lemon protein pancakes make me feel satisfied and happy, unlike other pancakes:
- Packed with protein: eggs and cottage cheese provide the protein – I know the cottage cheese sounds super weird but trust me, you won’t taste it
- Uses healthy, complex carbs: rolled oats – they slowly release carbs into your body instead of a rush all at once that you would get from regular flour
- low in sugar: These pancakes are sweetened with 3 tablespoons of pure maple syrup – no to the fake stuff…just don’t, okay?!
- The lemon Greek yogurt sauce drizzled on top, instead of maple syrup – A lemon-y, tangy, perfectly sweetened Greek yogurt sauce to pour on top. Packed with a little extra protein and still gives you that saucy feel we love with pancakes but with a lot less sugar. Just wait until you see GIF below!
- I serve these pancakes on the side with eggs and or bacon (whatever we’re in the mood for), so that we get even more protein and a complete meal.
You go lemon protein pancakes!!! You rock!
These lemon protein pancakes are super easy to make: Throw all the pancake ingredients in a blender, blend until smooth. Cook up the pancakes while you whip up the lemon Greek yogurt sauce and make your eggs! In 25 short minutes these lemon protein pancakes can be yours!
Also, any leftover pancakes? No problem, they heat up perfectly in the microwave! Bonus because you can totally have some of these for breakfast on Monday!
Are you ready for the lemon Greek yogurt sauce drizzle in action?!?! Feast your eyes below!
See, I told you! Who doesn’t want that luscious lemon Greek yogurt sauce drizzled all over your pancakes?!
What’s this maple syrup you speak of????
Just in case you are wondering, I used Meyer lemons in this recipe and for the photos. Paul almost mistook them for oranges, Ha! Which they are a cross between a lemon and an orange, they are a little sweeter than regular lemons – super yum in this recipe! And yes, regular lemons work great too!
Lemon-y protein packed pancakes studded with poppy seeds and drizzled with that sweet and tangy, creamy lemon Greek yogurt sauce + topped with your fave berries, any will do (or none at all) = Sunday morning pancake perfection. Plus a cup of coffee or tea, extra time to relax…It’s what Sundays were made for!
I do feel the need to tell you that the texture of these pancakes are not exactly as fluffy as your traditional pancake. The texture is a little more dense, but tender and super delicious. If this is your first time ventering from a traditional pancake, just keep an open mind about the texture…I bet you’ll be surprised.
Of course, the lemon Greek yogurt sauce is totally optional. You could top the lemon protein pancakes with anything you want, if you can’t do without the maple syrup drizzle than go for it. BUT the lemon Greek yogurt sauce does make these pancakes extra lemon-y and awesome! The lemon protein pancakes by themselves have the subtle hint of lemon, but with the Greek yogurt lemon sauce…it’s like an explosion of lemon goodness in your mouth!!! IMHO, the lemon Greek yogurt sauce is the way to go! Would I ever steer you wrong?!
A stack of lemon protein pancakes with blueberries on top…what a beautiful sight. Dig in, my friends!
Did you make this recipe?! Be sure to leave a comment below letting me know how you like it. And don’t forget to rate it, this helps others to find this recipe. Be sure to snap a picture on Instagram tag it with #RobustRecipes so that I can see what you made. Your feedback makes my day! Thanks, friends!
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Lemon Protein Pancakes with Greek Yogurt Lemon Sauce
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 mins
- Yield: 3 (8 to 10 pancakes) 1x
- Category: Breakfast
- Cuisine: Gluten Free, Refined Sugar Free
Description
Super yummy lemon protein pancakes packed with healthy ingredients and topped with a creamy lemon yogurt sauce! Perfect breakfast for weekends!
Ingredients
- Lemon Protein Pancakes
- 1 1/2 cups gluten free rolled oats
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- pinch of salt
- 3 eggs
- 1/2 cup cottage cheese (I used 2% fat)
- 3 tablespoons pure maple syrup
- 1 teaspoon pure vanilla extract
- zest of 2 lemons*
- Juice of 1 1/2 lemons (about 1/4 cup)
- 1 tablespoons poppy seeds (optional)
- 1 tablespoon coconut oil or butter
- Greek Yogurt Lemon Sauce
- 1 cup plain fat free Greek yogurt
- 1 teaspoon pure vanilla extract
- zest of 1 lemon
- 3 tablespoons fresh squeezed lemon juice
- 3 to 4 tablespoons pure maple syrup (depending on how sweet you want the sauce)
- 1 to 3 tablespoons filtered water (to thin, as needed)
- Optional Toppings
- Fresh fruit of your choice (blueberries, raspberries, cherries, strawberries would all be good – frozen would also be a good option)
Instructions
- Make pancake batter: Add all of the pancake ingredients EXCEPT FOR THE POPPY SEEDS AND LEMON ZEST to a blender. Blend on high until you have a smooth and thick pancake batter. Stir in the poppy seeds and lemon zest.
- Cook the pancakes: Transfer the pancake batter to bowl to make it easier to scoop onto the pan. Heat a nonstick skillet over medium heat. Melt the coconut oil. Measure out 1/4 cup pancake batter onto the pan, fitting as many pancakes as you can on the pan without them touching (about 3 at a time). I like to use a spring loaded ice cream scoop to get really nice round pancakes that are the same size. Cook on one side 3 to 5 minutes, or until the edges start to become dry and small bubbles form in the middle. Gently flip the pancakes over and cook an additional 1 to 2 minutes on the other side until they are golden brown. Remove and keep warm in the oven on your lowest setting. Continue to cook the remainder of the pancakes until all the batter has been used up. You should have 8 to 10 pancakes .
- Make the Greek Yogurt Lemon Sauce: While the pancakes are cooking make the sauce. Add all the ingredients to a small mixing bowl EXCEPT THE WATER. Whisk until smooth. Taste and adjust flavors by adding more maple syrup for extra sweetness or more lemon juice for more tang. Add a tablespoon of water at a time until the sauce reaches a thick, but pour-able consistency (see photo in post). I added about 3 tablespoons of water, but that will depend on how much lemon juice and maple syrup you use first. Transfer the sauce to a serving bowl with a spoon or a “jug” with a pour spout.
- Serve: Serve the pancakes immediatly with the Greek yogurt Lemon Sauce and any fresh or frozen fruit you desire.
- Leftovers: Leftover pancakes (without the sauce on top), heat up nicely in the microwave.
Notes
*You could either use regular lemons or meyer lemons. I used meyer lemons in the final recipe (pictured). They’re a good option because they are a little less tart than regular lemons.
I like to eat my pancakes with a side of eggs. Even though these pancakes are higher in protein and low in refined carbs and sugars than standard pancakes I still feel the best when I eat a serving of high protein eggs on the side. Bacon isn’t a bad idea either – especially on a weekend! š
Recipe adapted from Clean and Delicious
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