Lemon blueberry protein pancakes stacked with yogurt and blueberries
✦ HIGH PROTEIN ✦ VEGAN ✦ GLUTEN-FREE

lemon blueberry pancakes

by Be Amazing · Breakfast · 20g protein per serving

Fluffy lemon blueberry protein pancakes with oat flour, wild blueberries, and bright lemon zest - made with Be Amazing IHOP Double Blueberry protein. Stack 'em and top with yogurt and berries.

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TOTAL TIME 20 minutes
ACTIVE 15 minutes
MAKES 3 servings
DIFFICULTY Medium
nutrition APPROXIMATE
357 CAL / SERVING
20gProtein
15gFat
35gCarbs
5.5gSugar
6.7gFiber

Approximate values, calculated from ingredients.

 

ingredients

  • 1/2 cup Be Amazing IHOP Double Blueberry Protein
  • 1 cup oat flour
  • 1 tsp lemon zest
  • 3/4 cup almond milk
  • 1 cup wild blueberries
  • 1 1/2 tsp baking powder
  • 1/2 cup monk fruit
  • 1 tsp sea salt
  • 1 tsp vanilla
  • 2 tbsp ground flaxseed + 6 tbsp water
  • 2 tbsp vegan butter
  • Optional toppings: coconut yogurt, wild blueberries, powdered monk fruit, coconut nectar, almond butter drizzle
Made withVegan Protein Vegan protein

directions

  1. In a mixing bowl, sift together the oat flour, baking powder, monk fruit, sea salt, and protein powder.
  2. Make the flax eggs by mixing 2 tbsp ground flaxseed with 6 tbsp water; let sit 5 minutes to thicken.
  3. Add the wet ingredients to the dry - almond milk, vanilla, and flax eggs - then fold in the blueberries.
  4. Heat a skillet with 1 tbsp vegan butter at a time. Pour a ladle of batter per pancake and cook 3 to 4 minutes per side.
  5. Top with coconut nectar, fresh blueberries, coconut yogurt, and an almond butter drizzle.

Craving more high-protein breakfasts? Grab the protein and make a stack.

SHOP VEGAN PROTEIN

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