Orange and lemon poppy seed pancakes recipe by Scott Harrison, founder of The Six Pack Revolution
A gluten-free pancake recipe worth trying… these orange and lemon poppy seed pancakes are flipping great.
Orange & lemon poppy seed pancakes
A zesty and sweet pancake with a fluffy texture.
- 4 free-range egg whites
- Seeds of 1 vanilla pod
- 3 tbsp gluten-free oats blitzed into a powder
- Grated zest and juice of 1/2 an orange
- Grated zest and juice of 1/2 a lemon
- 1 tbsp poppy seeds
- 3 tbsp cottage cheese
- 1 tsp coconut oil
- 1 tsp full-fat Greek yoghurt
- 12 pistachios crushed or chopped
Blend the egg whites with the vanilla seeds until frothy. Add the oats, orange and lemon juice and zest and the poppy seeds, then blend again. Fold in the cottage cheese.
Fry each pancake in a little of the coconut oil over a medium heat until golden brown (this should make approximately 4 pancakes depending on size).
Add a heaped teaspoon of Greek yoghurt on top, then scatter over the pistachios. Garnish with a slice of orange and lemon and feel free to squeeze some more juice over the pancakes.