Lemon & Poppyseed Pancakes…


Some recommended items from our kitchen to make this dish…

  • Silicone whisks in varying sizes, much prefer silicone to metal as it rusts.
  • Double sided dry and liquid measuring spoons for times when you need to measure both liquid and dry ingredients.
  • Mixing bowls are always wanted in this household and these stackable ones save so much space in our cupboards.
  • Small frying pan for one egg, ideal for even shaped pancakes, along with a small spatula to help flip them over.
  • Zester, does exactly what it says it does. Always handy to have one in the drawers.

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Disclaimer: – Please do not screenshot these recipes, the Slimming World data base is always changing to protect our weight losses and syn values often change.
Please check your own brands of ingredients as they can vary from brand to brand. Syn values are correct as of posting our recipes but please check for yourself to protect your losses.
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** DISCLAIMERBAKING POWDER IS SYNNED AT 0.5 SYN PER TEASPOON, I PERSONALLY DO NOT SYN THE AMOUNT I USE IN THIS RECIPE BUT TO PROTECT YOUR OWN WEIGHT LOSS DO WHAT IS BEST FOR YOU.


Lemon & Poppy Seed Pancakes


  • 45g oatbran – 1 x HexB or 7.5 syns
  • ΒΌ teaspoon baking powder
  • 2 teaspoons sweetener
  • 4g poppy seeds – 1 syn
  • Juice and zest of a lemon
  • 2 eggs, 1 whole and 1 separated
  • 2 heaped spoons of fat free natural greek yogurt
  1. In a bowl whisk the whole egg, egg yolk, yogurt and the juice and zest of lemon together until well mixed.
  2. In a separate bowl add the sweetener, baking powder, oatbran and poppy seeds (reserve a few for sprinkling on top) and give it a little mix.
  3. Add the whisked egg mixture to the oats and mix until well incorporated, set aside.
  4. In another bowl whisk the egg white until soft peaks form, fold these into the pancake mixture being careful not too knock too much air out in the process.
  5. Frylight a one pan egg pan or any frying pan will do and dollop the mixture in the pans in batches, cooking until golden on each side and cooked through.
  6. Serve with yogurt or quark mixed with lemon extract for a lemony yogurt, or syn a lemon flavoured one if you wish, warm 2 teaspoons lemon curd (syn accordingly) until runny and drizzle over the top of the pancakes and sprinkle over the reserved poppy seeds.