Easy Peasy Lemon Squeezy Protein Pancakes


We've already established that breakfast is the most important, yet most frequently ignored, meal of the day. I get it; you're tired. You're busy. You're running late. But even when life gives you lemons, you can still treat yoself with today's Bitchen in the Kitchen recipe---guilt and gluten free.


These Easy Peasy Lemon Squeezy Protein Pancakes are packed with plenty of protein to jumpstart your metabolism, sweet enough to satisfy that sneaky sweettooth and easy enough that you could be sending emails with one hand while whippin' up some breakfast with the other.


-1 scoop of Cupcake Batter Protein Milkshake, or any vanilla protein powder

-1.5 cups of unsweetened almond milk

-1 egg

-1 box of vanilla pudding mix (I use the sugar-free variety for a lower-calorie option)

-2 tbsp of non-wheat flour (I use oat or coconut flower)

-1 tpsp of baking soda

-lemon extract (optional)

-unsweetened coconut flakes

Right off the bat, we're going to tackle the filling; combine the pudding mix with 1 cup of almond milk and whip it real good. For the sake of creamy goodness, do NOT use soy milk. As much as us vegetarians love soy, the pudding will not set and you'll be left with disappointment and a sad, soupy mess; I highly recommend using almond or coconut milk as an alternative.

A few drops of lemon extract, along with some fresh lemon zest, will give your filling that tangy twist. However, if you don't have lemon extract handy, a squeeze of juice from the grated lemon will also do the trick.

Finally, toss some unsweetened coconut flakes into your filling before covering and putting in the refrigerator to chill. And now moving on to those pancakes!

For smooth, mess-proof pancake batter, my weapons of choice are a wire whisk ball from a protein shaker bottle and an empty condiment bottle. The result? No extra dirty bowls. No flying flour. No electric mixer. And effortless, lump-free batter.

To prevent the dry ingredients from sticking to the bottom of the bottle, first pour the remaining almond milk and crack the egg directly into the bottle. Then, add in the protein powder, flour and baking soda.

Make sure the lid is on securely before giving your bottle a good shake. Consider yourself warned though; if you're listening to music, you might just lose yourself in a full-out dance sesh in the middle of the kitchen. It's a slippery slope. Clearly, Lil John was referring to this recipe when he acclaimed "Shake it. Don't break it. Took your mama 5 min to make it." Or something like that.

Now, you've reallyyy built up an appetite from all that dancing. For the perfect pancake, effortlessly pour your batter from the bottle directly onto a hot, greased, skillet. You'll have enough batter for 5-6 smaller pancakes, or 2 big boys.

Because these pancakes are protein-based and gluten-free, they'll require a little extra cooking time compared to your typical flapjacks. I know you're getting hangry, but be patient and wait for little bubbles to form and burst in the center before flipping.

Once you've got yourself a plate of pipping pancakes, packed and stacked, remove your filling from chilling. If the pudding hasn't been in the fridge long enough, or isn't thick enough, adding a spoonful of plain yogurt will help with the consistency.

Finally, it is time to assemble your masterpiece. Build up your pancake palace by alternating between layers of lemon filling and pancake, then ultimately topping off with coconut flakes, lemon zest, granola, fruit, nuts and anything else that might look good in a picture.


Being constantly on the go, Bitchen in the Kitchen is my quest to find and create the quickest, tastiest and healthiest meals---pretty enough for Instagram and simple enough for even the most culinary-challenged (like myself).


Happy Bitchen in the Kitchen!




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© 2017 Alissa Musto