You can’t go wrong with blueberry pancakes. Whether you’re hosting Sunday brunch, feeding a family of four or enjoying a peaceful, quiet morning on your own, a stack of wholesome, fruit-filled flapjacks always fits the bill. Skip the recipes packed with butter, white flour and sugar, and whip up this healthier homemade version, made with protein powder and spiked with lip-smacking lemon juice.
Pucker Up Lemon & Blueberry Pancakes
Serving size: 3 pancakes
Macros per serving: 256 calories | 21.4 g net carbs | 41.3 g protein
1 scoop Quest Vanilla Milkshake Protein Powder
1 Tbsp. Swerve Confectioner’s Style Erythritol
1 tsp. baking powder
¼ cup blueberries
5.3 oz. Greek non-fat lemon yogurt, divided
3 Tbsp. egg whites
1 tsp. lemon juice
1 Tbsp. Walden Farms Pancake Syrup, to serve
- In a blender or Magic Bullet, combine protein powder, erythritol, baking powder, half of the yogurt, egg whites and lemon juice.
- Coat a frying pan or skillet over medium heat with non-stick spray. Scoop a ¼ cup of batter onto the pan and add 6 blueberries and push into batter. Once bubbles begin to form, flip pancake and cook on the other side until golden brown.
- Repeat with the remainder of the batter. You’ll end up with 3 pancakes.
- Spread each pancake with the remainder of the yogurt and top with more blueberries. Serve with pancake syrup.