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