Sunday, February 3, 2013

Lemon Poppy Seed Protein Pancake

Lemon Poppyseed Protein Pancake

Macros: Cals 190, Carbs 13, Fat 1, Protein 31, Sugar 2, Fiber 10

1 TSP  Vanilla Extract
1 TBSP Sweetener (I use Truvia or Stevia)
1/4 Fat Free Greek Yogurt or Cottage Cheese
1/2 Cup Egg Whites
1/4 Scoop Vanilla Protein (somewhere between 1/4 and 1/2 - I used 15 grams)
2 TBSP Coconut Flour (For a more authentic texture)
1 TBSP Physillium Husks
1-2 TBSP Poppy Seeds
1/8 Cup Lemon Juice
1/2 TSP Lemon Extract

You can also substitute Poppy seeds with Chia seeds

- Mix ingredients together
- Let sit for 5-10 minutes (physillium will 'rise'
(turn gelatinous)  and give the pancake a gluteny gluten-free texture).
-Spray pan with Butter Flavoured Pam.
- Cook as a normal pancake.

I wake up very hungry, so I let my batter sit overnight.
When I woke up it was quite dense!
I added a few TBSP of water, re-mixed and cooked as usual.
The pancake was even better than before!

I recommend making at least two pancakes
instead of one giant pancake.

It was quite large and difficult to manage!

These pancakes are rather sturdy - unlike my protein banana pancakes - they're great to take to school, work or as a pre-workout snack.

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