Lemon Protein Pancakes, Sunny Side Up Egg, Coffee

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Prep Time: 15 minutes
Cook Time: 12 minutes
Servings: 2
Calories: 543kcal

Ingredients

Lemon Protein Pancakes

  • 1 cup Oat flour
  • 1 tsp Baking powder
  • ⅛ tsp Salt
  • 1/2 cup Cottage cheese low fat
  • 2 Eggs
  • 1 tsp Lemon zest
  • 1 tsp Vanilla extract
  • 1 tsp Honey
  • 1 TBSP Lemon juice
  • 2 TBSP Egg whites as needed to help the batter blend
  • Extra-virgin olive oil or cooking spray

Vanilla-Lemon Greek Yogurt Topping

  • ½ cup Greek yogurt
  • ½ tsp Vanilla extract
  • 1 tsp Honey
  • ½ tsp Lemon zest

For Serving

  • 2 tsp Maple syrup optional

Sunny-Side-Up Eggs

  • 2 Eggs
  • 2 Egg whites yolks removed
  • 1 tsp Extra-virgin olive oil or as needed for the skillet
  • Black pepper to taste (optional)

Coffee

  • Coffee prepared using your preferred method
  • Creamer optional
  • Sweetener optional
US Customary - Metric

Instructions

  • Prepare the pancake batter. In a blender, combine the cottage cheese, whole eggs, lemon zest, vanilla extract, honey, lemon juice, and liquid egg whites. Blend until smooth. Add the oat flour, baking powder, and salt. Blend just until combined. If the batter is too thick to blend or pour easily, add more egg whites a little at a time.
  • Make the yogurt topping. In a small bowl, stir together the Greek yogurt, vanilla extract, honey to taste, and lemon zest. Refrigerate while preparing the rest of the breakfast.
  • Brew and prepare the coffee to your liking.
  • Cook the pancakes. Lightly grease a nonstick skillet or griddle and heat over medium-low heat. Pour the batter into small pancakes, using about ¼ cup per pancake. Cook for approximately 2–3 minutes, until bubbles form and the edges begin to look set. Flip carefully and cook for another 1–2 minutes, until golden and cooked through. Repeat with the remaining batter, adjusting the heat as needed to prevent overbrowning.
  • Heat a small drizzle of olive oil in a nonstick skillet over medium-low heat. Add in the eggs and egg whites and cook for about 3–4 minutes, or until the whites are completely set and the yolk is still runny. Season with black pepper, if desired.
  • Serve the pancakes topped with vanilla-lemon Greek yogurt, drizzle with maple syrup if desired. Serve with sunny-side up eggs and coffee.

Nutrition

Calories: 543kcal | Carbohydrates: 56g | Protein: 36g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 339mg | Sodium: 753mg | Potassium: 577mg | Fiber: 4g | Sugar: 15g | Vitamin A: 552IU | Vitamin C: 5mg | Calcium: 313mg | Iron: 4mg

Lemon Protein Pancakes, Sunny Side Up Egg, Coffee

No ratings yet
Print Recipe Pin Recipe Add to Collection
Prep Time 15 minutes
Cook Time 12 minutes
Servings 2
Calories 543 kcal

Ingredients
 
 

Lemon Protein Pancakes

  • 1 cup Oat flour
  • 1 tsp Baking powder
  • ⅛ tsp Salt
  • 1/2 cup Cottage cheese low fat
  • 2 Eggs
  • 1 tsp Lemon zest
  • 1 tsp Vanilla extract
  • 1 tsp Honey
  • 1 TBSP Lemon juice
  • 2 TBSP Egg whites as needed to help the batter blend
  • Extra-virgin olive oil or cooking spray

Vanilla-Lemon Greek Yogurt Topping

  • ½ cup Greek yogurt
  • ½ tsp Vanilla extract
  • 1 tsp Honey
  • ½ tsp Lemon zest

For Serving

  • 2 tsp Maple syrup optional

Sunny-Side-Up Eggs

  • 2 Eggs
  • 2 Egg whites yolks removed
  • 1 tsp Extra-virgin olive oil or as needed for the skillet
  • Black pepper to taste (optional)

Coffee

  • Coffee prepared using your preferred method
  • Creamer optional
  • Sweetener optional

Instructions
 

  • Prepare the pancake batter. In a blender, combine the cottage cheese, whole eggs, lemon zest, vanilla extract, honey, lemon juice, and liquid egg whites. Blend until smooth. Add the oat flour, baking powder, and salt. Blend just until combined. If the batter is too thick to blend or pour easily, add more egg whites a little at a time.
  • Make the yogurt topping. In a small bowl, stir together the Greek yogurt, vanilla extract, honey to taste, and lemon zest. Refrigerate while preparing the rest of the breakfast.
  • Brew and prepare the coffee to your liking.
  • Cook the pancakes. Lightly grease a nonstick skillet or griddle and heat over medium-low heat. Pour the batter into small pancakes, using about ¼ cup per pancake. Cook for approximately 2–3 minutes, until bubbles form and the edges begin to look set. Flip carefully and cook for another 1–2 minutes, until golden and cooked through. Repeat with the remaining batter, adjusting the heat as needed to prevent overbrowning.
  • Heat a small drizzle of olive oil in a nonstick skillet over medium-low heat. Add in the eggs and egg whites and cook for about 3–4 minutes, or until the whites are completely set and the yolk is still runny. Season with black pepper, if desired.
  • Serve the pancakes topped with vanilla-lemon Greek yogurt, drizzle with maple syrup if desired. Serve with sunny-side up eggs and coffee.

Nutrition

Calories: 543kcalCarbohydrates: 56gProtein: 36gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gTrans Fat: 0.04gCholesterol: 339mgSodium: 753mgPotassium: 577mgFiber: 4gSugar: 15gVitamin A: 552IUVitamin C: 5mgCalcium: 313mgIron: 4mg
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