• Jenn Clayton

Meyer Lemon Poppy Seed Pancakes

So fresh and bright and delicious!! The lemon shines through and the yogurt sauce is fire!

Mini pancakes or larger pancakes, your choice! The perfect bright Breakfast!!

#cleaneating #WW #myww #weightwatchers

Full recipe in video below!

RECIPE:

  • 1 1/2 cups flour

  • 2 teaspoons baking powder

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon kosher salt

  • Zest of 2 Meyer lemons, about 1 tablespoon

  • 1 cup almond milk

  • 1/2 cup plain non-fat Greek yogurt

  • 1/4 cup Meyer lemon juice

  • 1 egg

  • 1 egg white

  • 2 tablespoons honey

  • 1/2 teaspoon almond extract

  • 2 tablespoons poppy seeds

Meyer Lemon Yogurt Sauce

  • 1 cup plain non-fat Greek yogurt

  • Juice of 1 Meyer lemon

  • 2 tablespoons honey, or to taste


  1. In a large bowl whisk together the flour, baking powder, baking soda, salt and lemon zest.

  2. In a smaller bowl whisk together the milk, Greek yogurt, lemon juice, egg, egg white, honey and almond extract.

  3. Pour the wet ingredients into the dry and fold together with a rubber spatula just until combined.

  4. Fold in the poppy seeds.

  5. Preheat a non-stick griddle according to manufacturers instructions.

  6. Brush the heated griddle with a little bit of oil or spray with cooking spray.

  7. Scoop about 3 tablespoons to 1/4 cup worth of the pancake batter onto the griddle.

  8. Bake on the first side until bubble form and the bottom is golden brown.

  9. Flip over and bake for another couple minutes or until the pancakes are cooked through.

  10. Serve the pancakes topped with the Meyer Lemon Yogurt Sauce.

Meyer Lemon Yogurt Sauce

  1. In a small bowl whisk together all of the ingredients for the sauce until smooth.

  2. Cover and refrigerate until ready to serve.

18 Pancakes:

2 points (all plans)

59 Calories


Recipe inspiration from reciperunner.com




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