Are you looking for a healthy way to enjoy your breakfast? Prepare these lemon blueberries high protein pancakes for your breakfast rather than the regular flour-based pancakes. These pancakes also act as a perfect meal for refueling especially after working out. When you decide to prepare these pancakes, I would recommend topping them with lemon yogurt sauce.
The pancakes contain the following nutritional content:
- Total fat 2.4 g
- Saturated fats 0.5 g
- Cholesterol 4.6 mg
- Sodium 79.1mg
- Carbohydrates 15.1
- Sugars 5.5g
- Fiber 1..8g
- Proteins 14.8g
Lemon Blueberry High Protein Pancakes
- Prep time: 5 minutes
- Cook time:15 minutes
- Total time: 20 minutes
- Serving: 6 pancakes (However, you can standardize the recipe to meet your desired number of pancakes).
Ingredients for the Lemon Blueberry Pancakes
- Three eggs
- Two scoop vanilla proteins (I recommend dymatize Gourmet Vanilla)
- Two teaspoons freshly squeezed lemon juice
- 1 cup old fashioned oats
- ¼ cup teaspoon lemon zest
- ¼ cup water
- 1 cup cottage cheese
- 2/3 cup fresh blueberries plus more for topping
Ingredients for the Yogurt Topping
- ¼ cup plain Greek yogurt
- ¼ teaspoon lemon zest
- One teaspoon freshly squeezed lemon juice.
- One teaspoon honey
Combine egg whites, oats, vanilla powder, cottage cheese, two teaspoon lemon juice, a quarter teaspoon lemon zest and water in a blender.
Blend until when the mixture is pureed. However, the combination may stick to the sides of the blender, and therefore you will be required to scrape some of the protein powder.
When pureed, transfer the mixture into a mixing bowl and fold in the blueberries.
Over medium heat, heat a frying pan or a griddle and add enough oil to lightly grease the pan: about one teaspoon to start with. (You will keep adding more depending on the need for more pancakes.)
Immediately the oil is hot, pour 1/3 cup of the pancake dough into the center of the pan.Let to cook for about three to four minutes or till the edges begin to harden and a spatula can slip easily underneath the pancake.
Flip over and cook an additional three to four minutes, or until the batter is cooked through.
Repeat the same procedures with other remaining pancakes.
To make the optional topping, combine the yogurt, honey, lemon juice and lemon zest in a small mixing bowl.
To serve to your family, relatives or friends, fizzle the yogurt sauce over the pancakes along with a few brisk blueberries and optional lemon zest for garnish.
Bonus: Customize Your Pancakes!
You can use frozen blueberries and mix them in the blender and also add sweet potato puree. You can also replace lemon with oranges and add a bit of cinnamon. The pancakes will turn out yummy still.
You can also substitute Greek yogurt for cottage cheese then add 1/4 cup almond flour to make them a little more of pancakes rather than a thick crepe and then add 1/2 packet of stevia. However, you can even try it out without the cottage cheese.