Poppy Seed Protein Pancakes

Ingredients

• 2 (100 g) large eggs
• 2/3 cup (170 g) plain Greek yogurt, 2%
• 1/2 tsp (2.5 ml) vanilla extract
• 6 1/2 tbsp (50 g) whole wheat flour
• 1 1/3 tbsp (12 g) poppy seeds
• 1/2 tsp (2 g) baking powder
• 3/4 tsp (4 ml) extra-virgin olive oil
• 3/4 tsp (4 ml) honey
• a pinch of fine sea salt

Tap an ingredient to tick it off. Doubling changes the amounts, not the nutrition panel — that stays per serving.

Method

1. Blend the eggs, yogurt and vanilla until completely smooth — thirty seconds — then stir in the flour, poppy seeds, baking powder and salt.
2. Rest the batter five minutes. It thickens further, and thick batter is what makes these tall — it should sit in a mound for a second before it spreads.
3. Brush a pan with the oil and cook seven small pancakes, 3 tablespoons each, over medium-low, 2–3 minutes a side, turning when the surface dulls and the edges look dry. Stack them and drizzle with the honey.