Finally, the weather is starting to warm up. I thought winter was going to last forever. Seriously. It was actually pretty crazy, the other day it hit almost 80 degrees. I am definitely excited about that! So, with the nice weather, I gotta start bringing out the warm summer flavors with these Lemon Blueberry Protein Pancakes.
You all know how much I love my pancakes. I could eat them every day, and probably would if I weren’t living in a dorm right now! Anyway, these were quite a bit different than the typical pancakes I make. I usually go for something with chocolate and peanut butter like these Peanut Butter Cup Protein Pancakes.
For these, I used the Ascent Protein Lemon Sorbet flavor that they came out with last summer. I am normally not a huge fan of lemon flavored things, but they nailed it on this flavor. Stay tuned for the next lemon flavor coming soon. Hint hint, it may have something to do with pie!
The lemon flavor paired with blueberries was an awesome combination. You can never go wrong with blueberry pancakes anyway. I topped them with some whipped cream. Who doesn’t love whipped cream? Especially on protein pancakes!
Check out more protein pancake recipes here!
PrintLemon Blueberry Protein Pancakes
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 1 person 1x
Description
Fluffy lemon protein packs filled with fresh blueberries and topped with whipped cream, more blueberries, and lemon zest make the perfect summer stack of pancakes!
Ingredients
Pancakes
- 1/2 cup oat flour*
- 1 scoop Ascent lemon sorbet protein powder
- 1 whole egg
- 1/4 cup milk (any milk is fine)
- 1/3 cup vanilla Greek yogurt (or preferred yogurt**)
- 1/2 tsp. baking powder
- cinnamon to taste
- pinch of salt
- lemon zest
- 1/2 cup blueberries (I used frozen)
Toppings
- whipped cream
- fresh blueberries
Instructions
- Preheat a pan or griddle to medium/high heat. Add flour, protein powder, baking powder, salt, and cinnamon to a bowl. Mix.
- In a separate bowl, mix Greek yogurt, egg, and milk. Add wet ingredients to dry. Gently fold until a smooth batter forms.
- Fold in blueberries. Spray pan/griddle with nonstick spray. Spoon batter onto griddle to make 3-5 medium sized pancakes. Cook for a few minutes on each side.
- Once cooked, top with whipped cream, blueberries, and some extra lemon zest if desired. Enjoy!
Notes
*You can also use 1 cup oats ground into flour to make 1.2 cup oat flour. I would not recommend using coconut or almond flour however, because they absorb liquid differently than regular flour.
**If you don’t have vanilla Greek yogurt, you could also use applesauce, mashed banana, or even pumpkin. It helps keep the pancakes moist. Of course, using Greek yogurt will give the most protein.
Nutrition for pancakes (without toppings): 450 calories, 46 protein, 50 carbs, 10 fat, 10 fiber, 12 sugar
- Category: Breakfast
Nutrition
- Serving Size: 0
- Calories: 450
- Sugar: 0
- Sodium: 0
- Fat: 0
- Saturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 0
- Fiber: 0
- Protein: 0
- Cholesterol: 0