Lemon Poppyseed Protein Pancake Bites (Print Version)

Bright, fresh pancake bites with lemon and poppyseeds—tender, protein-rich, and great for breakfasts or snacks.

# Ingredients:

→ Dry Ingredients

01 - 100 grams oat flour
02 - 30 grams protein powder
03 - 10 grams poppy seeds
04 - 5 grams baking powder
05 - 2 grams salt

→ Wet Ingredients

06 - 120 millilitres almond milk or milk of choice
07 - 60 grams Greek yogurt
08 - 1 large egg
09 - 30 millilitres honey or maple syrup
10 - Zest of 1 lemon
11 - 30 millilitres fresh lemon juice

# Steps to Follow:

01 - Preheat a non-stick skillet or griddle over medium heat.
02 - In a large mixing bowl, blend oat flour, protein powder, poppy seeds, baking powder, and salt until evenly incorporated.
03 - In a separate bowl, whisk together almond milk, Greek yogurt, egg, honey or maple syrup, lemon zest, and lemon juice until smooth.
04 - Gently fold the wet mixture into the dry ingredients, stirring until just combined. Do not overmix.
05 - Scoop tablespoon-sized portions of batter onto the preheated skillet. Cook each side for 2–3 minutes, or until golden brown.
06 - Transfer cooked bites from the skillet and repeat with the remaining batter.

# Additional Notes:

01 - Serve warm with a drizzle of honey or maple syrup for added sweetness.
02 - Blueberries or raspberries can be folded into the batter for a fruit-forward variation.
03 - Store leftovers in an airtight container in the refrigerator for up to 3 days.

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