Description

Super yummy lemon protein pancakes packed with healthy ingredients and topped with a creamy lemon yogurt sauce! Perfect breakfast for weekends!

Ingredients

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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)

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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! 🙂

Recipe adapted from Clean and Delicious