Lemon Blueberry Protein Pancakes
These lemon blueberry protein pancakes are the breakfast of your summer dreams. They’re soft, fluffy, packed with juicy blueberries, and zingy with fresh lemon—basically sunshine stacked high on a plate. Best part? They take less than 10 minutes to make and are loaded with protein to keep you full and energized all morning.
Servings: 1
Calories: 421.7kcal
Ingredients
Blueberry Pancakes:
- 50 g Large Brown Egg (Vital Farms)
- 85 g 0% Milkfat Yogurt (Fage)
- 30 ml Nonfat Milk (Whole Foods)
- 20 g All-Purpose Flour (King Arthur)
- 15 g Vanilla Protein Powder (Quest)
- ½ tsp Baking Powder
- Pinch of Salt
- ¼ Lemon Wedge (juiced)
- 80 g Blueberries
- Olive Oil Spray
Lemon Yogurt:
- 85 g 0% Milkfat Yogurt (Fage)
- 30 ml Nonfat Milk (Whole Foods)
- 6 g Lemon Instant Pudding Mix (Simply Delish)
- ¼ Lemon Wedge (juiced)
Blueberry Compote:
- 80 g Blueberries
- 3 g Cornstarch or Tapioca Flour (Bob’s Red Mill)
- Splash of Water
Instructions
Blueberry Pancakes:
- In a mixing bowl, add in your egg, yogurt, and milk. Give it a good whisk until smooth.50 g (1) Large Brown Egg, 85 g (0.33 cups) 0% Milkfat Yogurt, 30 ml (2 tbsp) Nonfat Milk
- Add in the dry directly on top and mix again until smooth. Finally add in the lemon juice and fresh blueberries. Mix until incorporated.20 g (2.66 tbsp) All-Purpose Flour, 15 g (1 tbsp) Vanilla Protein Powder, 1/2 tsp Baking Powder, Pinch of Salt, 1/4 Lemon Wedge, 80 g (0.5 cups) Blueberries
- Grab a large pan and lightly spray with olive oil. Heat on low to medium heat and optionally use silicone pancake rings to get uniform pancakes. Grab about 1/4 cup of batter and add to each ring.Olive Oil Spray
- Once bubbles start to form up top, remove the rings and flip your pancakes. They should be golden brown on each side.
Lemon Yogurt:
- While those cook, in a smaller mixing bowl, mix together your yogurt ingredients and whisk until light and fluffy. Set aside.85 g (0.33 cups) 0% Milkfat Yogurt, 30 ml (2 tbsp) Nonfat Milk, 6 g (1 tsp) Lemon Instant Pudding Mix, 1/4 Lemon Wedge
Blueberry Compote:
- In a small bowl, add in blueberries plus your cornstarch or tapioca flour. Add a splash of water and microwave for 60 seconds. They should burst and become super glossy and jammy.80 g (0.5 cups) Blueberries, 3 g (1.5 tsp) Cornstarch or Tapioca Flour, Splash of Water
Assemble:
- Add one pancake to your plate and spread on a layer of your yogurt. Add a second pancake and repeat for all.
- On the last dollop of yogurt, create a little crater in the middle. Layer on your blueberry compote. Garnish with lemon slices if desired. Sprinkle with powdered sugar and dig in.
- You can use syrup as well but I found the natural sweetness from the fruit plus the pudding mix and protein powder to be plenty enough!
Video Tutorial
Nutrition Information
Lemon Blueberry Protein Pancakes
Serving Size
1 Serving
Amount per Serving
Calories
421.7
% Daily Value*
Fat
5.9
g
9
%
Saturated Fat
1.7
g
11
%
Polyunsaturated Fat
1.3
g
Monounsaturated Fat
2.2
g
Cholesterol
217.1
mg
72
%
Sodium
349.3
mg
15
%
Potassium
604.7
mg
17
%
Carbohydrates
55.1
g
18
%
Fiber
4.7
g
20
%
Sugar
24.4
g
27
%
Protein
41.9
g
84
%
* Percent Daily Values are based on a 2000 calorie diet.
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe.