Lemon Poppy Seed Pancakes But make them high protein with @furtherfood new Lemon Collagen—a citrusy, refreshing boost that’s perfect for upcoming warmer weather! 🌞 Not only do these pancakes pack in the protein, they also come with the added perks of Chaga Mushroom to support immunity and fight oxidative stress! ✨ Gluten-free, Dairy- free, low sugar, and SO refreshing! Recipe below! Dry Ingredients:     •    1/2 cup gluten-free oat flour (or almond flour)     •    1/4 cup coconut flour     •    1 scoop lemon collagen     •    1 tbsp poppy seeds     •    1/2 tsp baking powder     •    1/4 tsp baking soda Wet Ingredients:     •    1 whole egg     •    ⅓ cup unsweetened coconut yogurt     •    ¼ cup unsweetened almond milk (or any dairy-free milk)     •    2 tbsp fresh lemon juice     •    1 tsp lemon zest     •    1-2 tsp maple syrup     •    ½ tsp vanilla extract Instructions     1    In a bowl, whisk together oat flour, coconut flour, lemon collagen, poppy seeds, baking powder, baking soda, and salt.     2    In another bowl, whisk the egg whites, coconut yogurt, almond milk, lemon juice, lemon zest, maple syrup, and vanilla extract.     3    Add the wet ingredients to the dry ingredients and stir gently until just combined. Let the batter rest for 5 minutes to thicken.     4    Heat a non-stick skillet over medium heat and lightly grease with coconut oil or avocado oil spray.     5    Pour about ¼ cup of batter per pancake onto the skillet.     6    Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden.     7    Top with lemon glaze (1/2 tsp lemon juice, 1 tbsp yogurt, 1 tbsp powdered sugar), berries or syrup and enjoy!