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Soft, fragrant lemon pancakes enriched with poppy seeds and protein powder. A lactose-free, egg-free breakfast finished with an apricot topping.
Place the oat flour, protein powder, poppy seeds, and baking powder in a bowl, then mix the dry ingredients.
Add the plant-based beverage and the grated zest of half a lemon. Mix until you obtain a smooth, lump-free batter.
Let the batter rest for 5 minutes, allowing the oat flour to absorb some of the liquid.
Heat a nonstick pan and pour in the batter to form 3 or 4 pancakes. Cook them for a few minutes on each side, until golden brown.
Serve the pancakes while still hot with the light apricot jam spread on top.
Store well covered in the refrigerator for up to 24 hours. Preferably consume immediately after preparation.
Single-serving recipe, egg-free and lactose-free. To keep the batter lactose-free, use a plant-based beverage and check the protein powder label
Italia
| Energy (kcal) | 135.84 |
| Carbohydrates (g) | 21.12 |
| of which sugars (g) | 5.22 |
| Fat (g) | 2.58 |
| of which saturates (g) | 0.39 |
| Protein (g) | 4.27 |
| Fibre (g) | 2.74 |
| Salt (g) | 0.15 |
