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Lemon Poppy Seed Pancakes but make them high protein with Further Food’s new Lemon Collagen—a citrusy, refreshing boost that’s perfect for upcoming warmer weather! Not only do these pancakes pack in the protein, they also come with the added perks of Chaga Mushroom to support immunity and fight oxidative stress! Gluten-free, Dairy- free, low sugar, and SO refreshing!
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Lemon Poppy Seed Pancakes
8
5 minutes
206
breakfast
collagen recipe
Lemon Poppy Seed Pancakes but make them high protein with Further Food’s new Lemon Collagen—a citrusy, refreshing boost that’s perfect for upcoming warmer weather! Not only do these pancakes pack in the protein, they also come with the added perks of Chaga Mushroom to support immunity and fight oxidative stress! Gluten-free, Dairy- free, low sugar, and SO refreshing!
Ingredients
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- ½ cup gluten-free oat flour (or almond flour)
- ¼ cup coconut flour
1 scoop Further Food Lemon Collagen
- 1 tbsp poppy seeds
- ½ tsp baking powder
- ¼ tsp baking soda
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- 1 whole egg
- ⅓ cup unsweetened coconut yogurt
- ¼ cup unsweetened almond milk (or any dairy-free milk)
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1-2 tsp maple syrup
- ½ tsp vanilla extract
Directions
In a bowl, whisk together oat flour, coconut flour, lemon collagen, poppy seeds, baking power, baking soda and salt.
In another bowl, whisk egg whites, coconut yogurt, almond milk, lemon juice, lemon zest, maple syrup and vanilla extract.
Add wet ingredients to dry ingredients and stir gently until just combined. Let the batter rest for 5 minutes to thicken.
Heat a non-stick skillet over medium heat and lightly grease with coconut oil or avocado oil spray.
Pour about ¼ cup of batter per pancake onto the skillet.
Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden.
Top with lemon glaze (½ tsp lemon juice, 1 tbsp yogurt, 1 tbsp powdered sugar), berries or syrup and enjoy!
