Lemon Protein Pancakes with Maple Syrup and Yoghurt


  • ¾ cup (120g) wholemeal self – raising flour
  • 2 tablespoons vanilla Perfect Protein powder
  • 2 teaspoons (10g) raw sugar
  • 1 teaspoon finely grated* lemon rind
  • 1 cup (250ml) buttermilk
  • 1 free – range egg
  • non – stick cooking spray
  • 2 tablespoons (40ml) maple syrup
  • ½ cup (140g) low fat natural Greek style yoghurt
  • 2 fresh passion fruit, flesh removed



  1. Place the flour, protein powder, sugar and lemon rind into a bowl. In a jug combine the buttermilk and egg. Whisk to combine. Add the liquid to the flour and stir to combine.
  2. Heat a medium sized non-stick frying pan over low-medium heat. Spray lightly with oil and use a ¼ cup measure to scoop batter from the bowl and add to the frying pan, flatten out the batter a little with the back of a spoon. Cook 2-3 pancakes at a time. Cook for about 2-3 minutes on the first side and until small bubbles begin to appear in the uncooked side of the pancake facing you. Use a flat egg slide to turn the pancakes over and cook the other side for 2 minutes.
  3. Remove to a side plate cover with foil to keep warm while you cook the remaining pancakes.
  4. Serve drizzled with maple syrup, top with yoghurt and passion fruit or fruit of your choice.


Nutritional Breakdown:

Per serve: 2140kj (512 cal), 26g protein, 74g carbs, 36g sugars, 10g fat (4g sat), 9g fibre.


Anna’s Tip:

Tip – A microplane grater – has a very fine grate ideal for rind of citrus and ginger, readily available in kitchenware shops.