Lemon Poppyseed Protein Pancakes (Low FODMAP)

These lemon poppyseed protein pancakes are a staple in my meal prep rotation. They’re naturally higher in protein and balanced with fiber-rich ingredients — making them a great choice for steady energy, fewer blood sugar spikes, and delicious weekday breakfasts.

Ingredients:

• 4 eggs

• 2/3 cup egg whites

• 1/2 cup rolled oats

• 500 g low fat cottage cheese

• 1/4 cup maple syrup

• Juice of 1 lemon (about 3 Tbsp.)

• Zest of 1 lemon (about 1 Tbsp.)

• 1 1/3 gluten-free all-purpose 1:1 flour (with xanthum gum) or all-purpose flour

• 2 tsp. baking powder

• 1 Tbsp. poppy seeds

• 1/4 cup skim milk (as needed)

Directions:

1. In a blender, combine eggs, egg whites, oats, cottage cheese, syrup, lemon juice, and zest. Blend.

2. In a separate large bowl, stir together flour and baking powder.

3. Pour liquid batter into the flour mixture and stir to combine. Add in poppy seeds.

4. If the batter is too thick, add milk, 1 Tbsp at a time.

5. Pour 1/4 cup onto a frying pan or griddle. Cook 1-2 minutes per side, until golden brown.

6. Enjoy immediately or store in the fridge for up to 5 days.

7. Enjoy on their own or with fresh fruit and Greek yogurt for a satisfying meal.