Home Breakfast Lemon Poppyseed Bluberry Protein Pancakes

Lemon Poppyseed Bluberry Protein Pancakes

by chefnatskitchen

These Lemon Poppyseed Blueberry Pancakes are the perfect Saturday morning breakfast. They are equal parts filling and flavorful and jam packed with nutrients and antioxidants.  I love the combination of sweet from the blueberries and sour from the lemon.  The maple syrup on top finishes it off perfectly, too!

Ingredient Notes and Health Benefits

Coconut flour: A great grain and gluten free option.  It is also high in fiber and MCT’s.  MCT’s have been shown to improve brain and memory function and lower cholesterol and blood sugar levels

Vanilla protein powder: I love using egg white protein. It has a great flavor and is dairy free.  Whey protein is also an option.

Banana: The more ripe the banana, the sweeter it is.  It’s also easier to mash that way!

Blueberries: Often labeled as a superfood (and for good reason!) High in so many nutrients and antioxidants.  They are high in fiber, Vitamin C, Vitamin K and Manganese.  They also reduce the risk of cancer.

 Ground flaxseed: It is high in omega 3’s, fiber and lignans, which may help prevent cancer.

Apple cider vinegar: Antimicrobial and an antioxidant.

Coconut milk: I use coconut milk because I limit my dairy intake, however cows milk will work just fine, too.

How to Make Lemon Poppyseed Blueberry Protein Pancakes

In a large mixing bowl, place a peeled banana and mash it with a fork until there are no large chunks.  Add ground flaxseed and water and stir.  Next, add the apple cider vinegar, vanilla, salt and syrup and stir to combine.  Add the baking soda and baking powder, stir and let sit for at least  minute.  You will see the batter begin to rise.  In the meantime, using a veggie peeler, peel the rind of one lemon and place in a food processor.  Blend for about 30s.  Add flour, protein powder, lemon zest, juice, and milk to the bowl.  Next sprinkle poppy seeds and cinnamon, then fold in blueberries.

Cooking the Pancakes

Using a ladle, scoop batter into a hot and greased skillet.  Wait until the pancakes begin to bubble, flip the pancake and cook another 2-3 minutes.  Place pancake(s) on a plate, top with fresh blueberries and maple syrup.

Storing and Reheating Pancakes

These pancakes keep really well in the fridge and will stay fresh in an air-tight container for about 3 days.  When removing the pancake from the skillet, place on a wire rack to let cool.  Then, simply place in an air-tight container and place in fridge. To re-heat, place in a microwave on medium level heat for 2 minutes, or in a toaster oven for 2-3 minutes.

Lemon Poppyseed Bluberry Protein Pancakes

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 3.8/5
( 4 voted )


1 very ripe banana
1 1/2 cups coconut flour
1 cup vanilla protein powder
2 tsp baking powder
1 tsp baking soda
1 tbsp ground flaxseed
2 tbsp poppyseeds
1/4 tsp salt
1/2 tbsp cinnamon
1 tbsp apple cider vinegar
1 tbsp maple syrup
1 1/4 cup coconut milk
2 tsp vanilla extract
1 tbsp lemon zest
2 tbsp lemon juice
1 cup frozen blueberries

1/2 cup fresh bluberries
4 tbsp maple syrup


  1. Place peeled banana in a large mixing bowl and mash with a fork
  2. Add ground flaxseed and water, stir to combine
  3. Add apple cider vinegar, vanilla, salt and syrup
  4. Add baking soda and powder, stir and let sit for 1 minute - this will cause the mixture to rise
  5. Add flour, protein powder, lemon zest, lemon juice and milk
  6. Stir to combine
  7. Add poppy seeds and cinnamon
  8. Fold in blueberries to finish batter
  9. Heat a skillet to medium-high heat and spray with coconut oil
  10. Using a ladle, pour pancake batter into skillet and cook until bubbles begin to form
  11. Flip pancake and cook another 2-3 minutes
  12. Place pancake on a plate and top with fresh blueberries and maple syrup

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