Lemon Curd Profiterole Pancakes

For those of you who follow us on Instagram, you can probably tell we are having fun with our new toy… A ‘filled pancake pan’, which we like to call ‘profiterole pancakes’!

These lemon curd centred profiterole pancakes were made using ‘Naked Seeds’ pancake mix. We absolutely love this product… It is healthy, delicious and incredibly versatile. We have used this mix to make pancakes, waffles and the latest, profiteroles! It is the perfect option when you are in a rush. Alternatively, you can use 1/4 cup buckwheat flour and 1/4 cup almond meal.

We hope you enjoy! Fellow foodie Instagrammers, please tag us @healthsynergy when you make one of our recipes so we can see xx




Serves 2-3

1/2 cup ‘Naked Seeds’ pancake mix
1/2 cup almond milk
2 organic eggs, separated
1 tsp lemon zest

Lemon curd

2 organic eggs
1 tbsp raw honey
2 tbsp lemon juice
1 tbsp lemon zest
1 tbsp coconut oil



  1. Combine pancake mix, almond milk, egg yolks and lemon zest in a mixing bowl, mix well
  2. Whisk egg whites until firm peaks form and then gently fold into the mixture
  3. Set aside while you prepare the lemon curd
  4. Using a heat proof bowl, whisk eggs and then add in all remaining ingredients, mix well
  5. Boil a small amount of water in a heavy base pan
  6. Place the bowl containing lemon curd ingredients in this pan, stirring constantly over low heat until it starts to thicken (this takes 7-10 minutes)
  7. Once you’ve made the lemon curd you can start with the ‘pancakes’
  8. Brush ‘filled pancake pan’ with coconut oil and then place approx. 1 tsp of the mixture into the pan, then add a dollop of lemon curd to the centre and completely cover with more mixture
  9. Leave to cook for a minute or so over low-medium heat, then turn over and cook for another minute
  10. Repeat this process for the remaining mixture
  11. Serve and enjoy