Lemon Raspberry Protein Pancakes with Homemade Lemon Curd

A little sweet and a little tart homemade lemon curd with fluffy protein pancakes and topped with fresh raspberries. This recipe is one of my favorite breakfasts of all time. 

Ingredient Notes and Health Benefits:

Banana: The more ripe the better! Bananas get much sweeter as the ripen. This also makes it much easier to mash. 

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.

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

Apple cider vinegar: It is antimicrobial and an antioxidant

How to Make Lemon Raspberry Protein Pancakes

Place peeled banana in a large mixing bowl and mash with a fork until there are no chunks of banana. Next, add ground flaxseed and water and stir to combine. Add apple cider vinegar, vanilla, salt and syrup to the bowl. Add baking soda and powder, stir and let the mixture sit for 1 minute – this will cause the mixture to rise. Add flour, protein powder, lemon zest, lemon juice and milk, stirring to combine. Fold in raspberries to finish batter. Heat a skillet to medium-high heat and spray with coconut oil. Using a ladle, pour pancake batter into skillet and cook until bubbles begin to form. Flip pancake and cook another 2-3 minutes. Remove from skillet and place on a plate

How to Make Homemade Lemon Curd

This lemon curd is so yummy! It’s not too sweet, a little tart and so flavorful.  I think it’s the perfect topping to these fluffy pancakes.  Wash the lemons thoroughly. Roll them under your hand, this will help you get more juice out of them.   Using a veggie peeler, remove the rind from 2 lemons.  Place the rind in a food processor and blend until the pieces are very small.  Squeeze the juice out of all 4 lemons, removing any seeds that come out along the way.  Set aside the lemon juice.  Place lemon zest and sugar in a small bowl and use hands to combine, rubbing sugar into the lemon.  Add lemon juice, lemon zest, sugar and salt to a skillet and cook over medium until sugar dissolves.  Crack eggs into a mixing bowl and whisk.  While whisking, pour lemon sugar mixture into bowl and continue whisking.  Pour mixture back into skillet and cook on medium heat for another 5-8 minutes, stirring often.  The lemon curd will be quite thick.  Remove from skillet, spoon onto pancakes, top with more raspberries and enjoy!

Lemon Raspberry Protein Pancakes with Homemade Lemon Curd

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Serves: 4 Prep Time: 20 Minutes Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.7/5

( 3 voted )

Ingredients

Pancakes:
1 very ripe banana
1 cup coconut flour
1 cup vanilla protein powder
2 tsp baking powder
1 tsp baking soda
1 tbsp ground flaxseed
1/4 tsp salt
1 tbsp apple cider vinegar
1 1 tbsp maple syrup
1 1/4 almond milk
2 tsp vanilla extract
Zest of 1 lemon
2 tbsp lemon juice
1 cup fresh raspberries

Lemon Curd:
Zest of 2 lemons
Juice of 4 lemons
1/2 cup brown sugar
3 eggs
1 tsp vanilla extract

Instructions

Pancakes:

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. Fold in raspberries to finish batter.
8. Heat a skillet to medium-high heat and spray with coconut oil.
9. Using a ladle, pour pancake batter into skillet and cook until bubbles begin to form.
10. Flip pancake and cook another 2-3 minutes
11. Remove from skillet and place on a plate
12. Top with lemon curd

Lemon Curd:

1. Using a vegetable peeler, peel rind off lemon, place in a food processor and blend on high until rind pieces are very small.
2. Add lemon zest to a small bowl and add brown sugar.  Use hands to combine. Set aside
3. Roll lemons firmly, slice and squeeze juice out into a small bowl.
4. Add lemon juice, lemon zest, sugar and salt to a skillet.  Cook over medium heat until sugar has dissolved completely.
5. In a medium sized bowl, whisk 3 the 3 eggs.  Pour mixture from skillet into bowl and continue to whisk.
6. Pour mixture back into skillet and cook over medium heat for another 5-8 minutes, stirring often.
7. Remove from skillet.  Add vanilla.
8. Serve on pancakes and top with extra raspberries.