Beautiful, sweet and fluffy Lemon Poppyseed Pancakes with a boost of Collagen. A lightened-up, protein-packed version of your favorite brunch order that’s bursting with citrus flavors!
Jump to Recipe
I have not posted pancakes in a while – a very long while – and now I remember why: These photoshoots take FOREVER!
Just placing the pancakes on top of each other to make a good stack took so long, that I’d essentially have 10 minutes to set up the shot and do the shoot until it was time to eat. Yeah that was not gonna happen. Ended up with a makeshift meal.
But when I did get to them, these were just… beauty!
What’s in these Healthy Lemon Poppyseed Pancakes
I made these fluffy lemon poppyseed pancakes with whole wheat flour (instead of all-purpose) to make them a lot more healthy as compared to the usual.
For an extra boost protein and healthfulness, there’s 2 scoopfuls of collagen peptides powder in these pancakes (more on that below).
To make these pancakes sugar free and naturally sweetened, I use stevia sweetener powder; But you can feel free to sub in some maple syrup in there or even coconut sugar.
Poppy Seeds because you can’t have this stacks without these, and some baking powder for that rise.
To give these lemon poppy seed pancakes that nice slightly tangy flavor, and keep them a lot healthier, Non-Fat Greek Yogurt – this also gives them even more protein! Siggi’s is a good one here.
Almond Milk, melted Butter – just a tiny bit though – an egg and vanilla extract: The basics. Note, these lemon poppy seed pancakes are actually made without buttermilk!
Lemon Juice and Lemon Zest – the other (very) essential ingredients for the pancakes.
Collagen Pancakes
I added 2 scoops of Vital Proteins unflavored collagen peptides into the pancake mix to get a little extra protein and some overall wellness boost – especially that hair and nail growth support.
I was a little skeptical as I emptied those scoops into the flour, but turns out these collagen supplements just mix so well into foods. And moreover, since this one was unflavored, it didn’t change the taste one bit!
I was impressed!
How to make these pancakes
- Combine all the dry ingredients together in a large bowl.
- Whisk together all the wet ingredients in another bowl.
- Pour in the wet mix into the dry and fold until its just combined. Some lumps are okay, but don’t over-mix the batter.
- Scoop out about ¼ cup mixture at a time on a nonstick skillet or griddle over medium low.
- Cook for about 2 minutes until the edges start to dry, flip and cook another 1-2 minutes.
P.S. You want to make sure the butter is completely melted. If it isn’t microwave it for a few seconds. Don’t let it get too hot though, just room temperature.
Also, be sure that the yogurt, milk and egg are also at room temperature.
Keep ‘em warm
If you’re cooking in large batches or for a party, keep the cooked pancakes warm, fresh and moist in a 200°F oven while you work on the rest – the more pancakes the better right?.
How to freeze these homemade pancakes?
Of course! To freeJust place them on a baking sheet with a little space in between, pop them in the freezer for about 30 minutes, and when they’ve frozen individually place them in freezer safe zipper bags.
Now you can have some of these beautiful lemony stacks as and when you please. Microwave them when you’re ready, top them with a lemon yogurt sauce or glaze and devour those pancakes!
More Whole Wheat Pancakes:
- Sweet Whole Wheat Spinach Pancakes
- Fall Perfect Whole Wheat Pumpkin Pancakes
- Healthy yet Fluffy Whole Wheat Pancakes
- Decadent Chocolate Whole Wheat Pancakes
Sunday Brunch Lemon Poppyseed (Collagen) Pancakes
Ingredients
- 1 cup White Whole Wheat Flour, 120g
- 2 scoops Collagen Peptides, Unflavored, Optional, about 20g
- 2½ tsp Baking Powder
- 2 tsp Poppy Seeds
- Stevia Sweetener, 2½ Tbsp sugar worth (Use your brand’s Conversion Chart)
- ⅛ tsp Salt
- ½ cup Greek Yogurt, about 100g
- ⅓ cup Almond Milk, or other
- 1 Egg
- 2 Tbsp Lemon Juice
- 2 tsp Butter, Melted
- 1 tsp Vanilla Extract
- 1 tsp Lemon Zest
Instructions
- Melt butter in the microwave if needed, but make sure its at room temperature.
- In a large bowl, combine flour, collagen powder (if using), baking powder, poppy seeds, sweetener and salt.
- In another bowl whisk together the yogurt, milk, egg, lemon juice, melted butter, vanilla and lemon zest.
- Pour wet mix into dry, and whisk gently until just combined. Batter will be thick and lumpy, but don’t over-mix. Some lumps are okay.
- Heat a large nonstick skillet or griddle on medium-low and scoop out about ¼ cup mixture on it (2 pancakes on one skillet at a time).
- Cook for about 2 minutes until edges are slightly dry and bubbles start to appear.
- Flip carefully and cook other side for 1-2 minutes.
- Remove from pan and repeat with remaining batter.
- Serve warm with your choice of toppings!
Notes
- Make sure the yogurt, milk and egg are all at room temperature or the butter will harden.
- Keep pancakes warm in a 200°F oven while cooking, or warm them in a microwave for serving.
- In the fridge for 2-3 days.
- In a freezer, for about 2 months. Place (separately) on a baking sheet first for 30 minutes, and then transfer to freezer-safe zipper bags once individually frozen.
- Microwave to reheat.
- Vital Proteins Unflavored Collagen Peptides
- Servings: 8 3½” – 4” pancakes | Serving size: 2 pancakes
- Calories: 180kcal
- Fat: 4.5g | Saturated fat: 1.7g
- Carbohydrates: 23.3g | Fiber: 4.4g | Sugar: 0.9g
- Protein: 12.9g
[…] Sunday Brunch Lemon Poppyseed (Collagen) Pancakes […]