Lemon Poppy Seed Protein Pancakes

http://www.usatriathlon.org/about-multisport/multisport-zone/fuel-station/articles/chef-created-breakfast-070312.aspx

Lemon Poppy Seed Protein Pancakes
Makes 3 servings

• 4oz Greek yogurt
• ½ tsp lemon zest
• 2 whole eggs
• 1 tsp brown sugar
• 6 Tbsp whole wheat flower
• 4 Tbsp vanilla whey protein powder
• ½ tsp baking powder
• 1oz chopped toasted almonds
• 1 Tbsp Poppy Seeds
• 1 lemon
• Vegetable spray or Plugra butter

Separate the egg whites and yolks. In a medium mixing bowl, combine egg yolks, yogurt, lemon zest, spelt flour, protein powder, poppy seeds and baking powder.
In a separate bowl whisk the egg whites until they are super fluffy (“soft peak” similar to meringue). Add the whipped egg whites to the yogurt/flour mix. Fold in them in gently to keep the mix as light as possible. Add the blueberries and almonds.
Place a non-stick skillet over a low heat. Once the pan has warmed, spray with vegetable spray. Using a dessert spoon, spoon the mix into the pan to form several pancakes (they are easier to turn if they are kept small). After a few minutes, turn each pancake. Once both sides are cooked, remove them from the pan and repeat the process.
Cook all the mix, if you do not need the complete three portions, the remaining pancakes can be stored in the fridge, eaten for future breakfast or cold as a snack.
Serve with a wedge of fresh lemon.