Protein pancake recipe, with no added sugar, succulent and delicious. Yields between 6 and 7 medium pancakes with a total of 22 grams of protein, and to make it even better, if you use a higher-protein yogurt, they get even more protein.
People often ask how I manage to make so many pancakes; I use a large grill to make several in a row, so it takes almost no time. I bought mine at the Barcelos fair, as usual, but I've also seen them for sale at Espaço Casa and Continente.
For these pancakes you need:
- Egg
- Natural yogurt or whipped fresh cheese
- Plant-based drink or milk
- Oat flakes
- Vanilla yummy drops
- Coconut flour
- Lemon peel or zest
Which yogurt to use?
I personally used whipped fresh cheese (from Mercadona or Lidl), but you can use any other yogurt, for example, natural Skyr, whipped fresh cheese, or vanilla-flavored yogurt, in which case you can remove the vanilla Yummy drops. If you use the vanilla-flavored whipped fresh cheese from Lidl, it has a total of 26 grams of protein.
I don't have yummy drops, now what?
Yummy drops are essential for giving a sweeter taste to the recipe without adding sugar. However, you can use 1 dessert spoon of agave syrup or honey as a substitute, or 1 coffee spoon of vanilla essence.
Why use coconut flour?
Coconut flour helps immensely with density; I use it to make the batter thicker and the pancakes fluffier without having to use more oat flakes. It's not a mandatory step, but you will notice a difference in the batter if you don't reduce the amount of liquid or use more flakes to increase density.
Which drink to use?
Any will work, for example, oat, almond, rice, and others, as well as cow's milk. If you use a sweetened drink, you might also not need to add another sweetener. Taste the batter before making the pancakes. In the nutritional information, I used unsweetened almond drink.
Another option
You can use this batter to make microwave cakes; it's simply fantastic and a quicker option.
Notes
You can use oat flour or another grain if you prefer. The nutritional information below is based on the use of 100g of whipped fresh cheese; it will vary slightly depending on the yogurt/fresh cheese you use.
Recipe: Yogurt and Lemon Pancakes
Preparation Time
10 min
Cooking Time
15 min
Total Time
25 min
Servings
1
Ingredients
Preparation
-
First step
In a blending cup, place the egg, fresh cheese, plant-based drink, oat flakes, vanilla, and lemon peel. Blend everything very well.
-
Second step
Add the coconut flour. Mix everything.
-
Third step
Let the batter rest for 2 to 3 minutes.
-
Fourth step
Turn on a non-stick pan to medium heat and make pancakes.
-
Fifth step
Wait for the pancakes to cook well on the bottom before flipping. Once flipped, let them cook for another 1 or 2 minutes.
-
Sixth step
Serve as desired.
Nutritional information
Yogurt and Lemon Pancakes
Per serving (1 serving)
| Amount Per Serving | ||
|---|---|---|
| Calories | 338kcal | |
| Fat | 10,3g | |
| Saturated | 3,9g | |
| Carbohydrates | 34,7g | |
| Fiber | 7,1g | |
| Sugars | 7g | |
| Protein | 21,9g | |
| Sodium | 131mg | |
