Lemon Poppyseed Protein Pancakes

These grain-free pancakes come together fast in a blender or food processor. 

 

Top the pancakes with toppings like nut or seed butter, fresh or cooked seasonal fruit, yogurt, or whipped coconut cream. And yes, they also work as waffles (see the instructions below).

 

Bonus: They freeze well, which means you can toss them in the toaster or oven any time you’re craving a sweet and filling breakfast. Store them for up to one month.

 

Makes 4 pancakes

 

 

INGREDIENTS

1 scoop Nature’s Sunshine Vanilla Power Meal

 

4 large eggs

 

1/4 cup coconut flour

 

1/4 cup maple syrup

 

1/4 cup almond butter

 

1 medium banana, sliced

 

1 Tbsp. chia seeds

 

1 tsp. baking powder

 

1 lemon zested

 

2 tsp. poppy seeds

 

1 tsp. vanilla extract

 

1/8 tsp. fine sea salt

 

 

INSTRUCTIONS

1. Place all ingredients (except the poppyseeds) in a high-speed blender or food processor. Blend until smooth for about 30 to 60 seconds. Mix in the poppyseeds, being careful of the blade in the machine.

2. Heat 1 teaspoon of preferred fat in a cast iron or nonstick ceramic on medium low and add 1/3 cup of batter to the pan (you can also use a large ice cream scoop for a consistent size). Spread out to make about 1/2 inch thick pancakes.

3. Cook until bubbly and flip, Cook the other side and repeat with the rest of the pancake batter.

Waffle Instructions:

 

1. Preheat the waffle iron, use 1 tsp. of your preferred fat to prevent sticking.

2. Pour a 1/2 cup of batter into the middle of the waffle iron and cook for about two minutes or until the waffles are fully cooked and slightly browned.

3. Serve with your favorite toppings.