LEMON POPPY SEED PANCAKE
Ingredients:
- 35g weigh protein (1 scoop)
- 68g (½ cup) flour
- 2 teaspoon baking powder
- ½ tablespoon poppy seeds
- Juice and zest of half lemon
- 120ml Almond milk
- 1 whole egg
Method:
- Mix the wet and dry ingredients separately and then combine the two mixtures together.
- Rest the batter for approximately 5 minute and then cook in a non-stick pan over lower heat and flip when you see bubbles. Enjoy!
Nutrition Facts:
- Calories: 491.9 Cal
- Protein: 43.6g
- Carbs: 60.4g
- Fat: 11.5g
