I have a confession: I have a full blown lemon obsession. I love everything about them from the refreshing smell to all of the mouth-watering, puckering, sour goodness they offer. So, it’s no surprise that lemon poppy-seed muffins happen to be one of my favorite treats. I took a chance and decided to combine my favorite flavors with a classic American breakfast staple: pancakes.
While nothing says breakfast quite like a pancake, protein is an absolute must when it comes to breakfast (if that’s news to you, read this article). I love taking America’s favorite foods like pancakes–which offer zero nutrition–and rehabilitating them. First, I remove the nutrient-empty ingredients, like flour and sugar (in this case). Then I replace them with nutrient-rich, disease-fighting, energy-boosting ingredients.
These pancakes make the perfect weekend breakfast because nearly every ingredient has health-boosting properties. The chia and flax seeds are full of anti-inflammatory omega-3 fatty acids. And, the coconut flour, which is roughly 75% fiber, helps to regulate blood sugar. These pancakes are also free of gluten, dairy, sugar, and grains. Unlike traditional pancakes which leave you feeling sluggish or, as my Dad would say, with a “gut-bomb,” these pancakes are filling and leave you feeling refreshed, energized, and ready for the day.
When I combined a delightful lemon poppy-seed flavor with a healthy, protein-packed pancake, well, quite frankly, I thought I’d struck gold. After trying my first bite, I’m pretty sure I did!