lemon blueberry pancakes

lemon blueberry pancakes

try the vegan protein here >

DIFFICULTY: MEDIUM
TOTAL TIME: 20 MINUTES
SERVES: 3
MACROS PER PANCAKE:

CALORIES

FAT

CARBS

PROTEIN

SUGAR

381

13G

79G

20G

20G


WITH FRESH WILD BLUEBERRIES, LEMON ZEST, PROTEIN POWDER, FLAX EGG AND OAT MILK TOPPED WITH COCONUT YOGURT, BLUEBERRIES, ALMOND BUTTER AND POWDERED MONK FRUIT AND A DRIZZLE OF COCONUT NECTAR.


INGREDIENTS:

  • 1/2 CUP YOU CAN BEAM LEMON BLUEBERRY PROTEIN POWDER
  • 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 WATER
  • 2 TBSP BUTTER

TOPPINGS: 

  • COCONUT YOGURT
  • WILD BLUEBERRIES
  • POWDERED MONK FRUIT
  • COCONUT NECTAR
  • ALMOND BUTTER DRIZZLE

DIRECTIONS:

  1. IN A MEDIUM SIZED MIXING BOWL, ADD IN DRY INGREDIENTS, SIFTING TOGETHER OAT FLOUR, BAKING POWDER, MONK FRUIT, SEA SALT AND PROTEIN POWDER.
  2. MAKE FLAX EGGS BY ADDING TWO TABLESPOONS OF GROUND FLAXSEED WITH 6 TABLESPOONS OF WATER. LET SIT AND THICKEN FOR 5 MINUTES.
  3. ADD IN THE WET INGREDIENTS TO THE DRY BY MIXING TOGETHER THE ALMOND MILK, VANILLA, AND FLAX EGGS. THEN FOLD IN THE BLUEBERRIES!
  4. HEAT A SKILLET AND ADD IN ONE TABLESPOON (AT A TIME) OF VEGAN BUTTER. ONCE THE BUTTER IS MELTED AND THE SKILLET IS HOT, POUR A LADLE FULL OF THE BATTER INTO THE PAN FOR EACH PANCAKE. COOK THE PANCAKE ON BOTH SIDES FOR 3-4 MINUTES.
  5. TOP WITH COCONUT NECTAR, FRESH BLUEBERRIES, COCONUT YOGURT, AND A DRIZZLE OF ALMOND BUTTER. 


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