Lemon Blueberry Protein Pancakes

Ingredients

  • 1 cup all-purpose flour
  • 1/4 cup protein powder (we use Botanika Blends)
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1 cup non-dairy milk
  • 1/4 cup lemon juice
  • 2 tbsp maple syrup (or sub sugar)
  • 1 tsp lemon zest
  • 1 cup frozen blueberries

Method

  1. Combine the flour, protein powder, baking powder and salt in a large mixing bowl.
  2. In a smaller mixing bowl, combine the non-dairy milk, lemon juice, maple syrup and lemon zest.
  3. Add the wet ingredients to the dry, stir, and let sit for 5 minutes while you heat up a greased frying pan over low-medium heat.
  4. Gently stir the frozen blueberries into the batter.
  5. Scoop the batter onto a heated pan using a 1/4 cup measure. Cook for about 4 minutes until dry around the edges and bubbling in the middle, carefully flip, and cook on the other side for another 4 minutes or until golden and cooked through.
  6. Top pancakes with maple syrup, extra blueberries and lemon zest.