This breakfast pancake brings all the crispiness of toast and the sweetness of a pancake with a tangy lemon finish!
Vanilla Lemon Sugar Pancake
Description
We put this recipe through the test kitchen 3x to perfect its taste, lightness, and protein content. What we ended up with is a perfect, high-protein start to the day in a HUGE pancake that you get to eat completely guilt-free. Use the protein powder flavor of your choice. The erythritol will carmelize a little and the lemon juice will steam when you pour it on. Top with raspberries as a finishing touch. This is a favorite!
Ingredients
Instructions
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Preheat the oven to 425 degrees F / 204 degrees C. In a mixing bowl, lightly beat the eggs. Add the protein powder, oat bran flour, almond milk, nutmeg, salt and lightly beat until blended but still slightly lumpy.
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Heat the olive oil in a 12-inch skillet with a heatproof handle over medium-high heat. When very hot but not brown, pour in the batter. Bake in the oven until the pancake is golden brown, about 15 minutes.
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Working quickly, remove the pan from the oven and sprinkle with the erythritol. Return to the oven for 1 to 2 minutes more. Sprinkle with lemon juice and serve with fresh berries if desired.
Servings 1
- Amount Per Serving
- Calories 512kcal
- % Daily Value *
- Total Fat 18.4g29%
- Saturated Fat 4.3g22%
- Cholesterol 185mg62%
- Sodium 374mg16%
- Potassium 296.9mg9%
- Total Carbohydrate 51.9g18%
- Dietary Fiber 14.1g57%
- Sugars 5.6g
- Protein 38.3g77%
- Vitamin A 16.1 IU
- Vitamin C 36.2 mg
- Calcium 35 mg
- Iron 21.5 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
If you want a lighter, fluffier pancake, omit the protein powder and drink it on the side as a shake with water or almond milk.
If you’re a syrup fan, omit the raspberries and top with a 0-calorie syrup. Walden Farms makes great options.
My absolute favorite pancake!