I’ve been meaning to try protein pancakes for the longest time now.
I mean, c’mon…pancakes that are GOOD for you?? Yes, please!
Breakfast has always been my favorite meal. If I had unlimited time and money and the concept of carbs meant nothing to me, I think I would eat breakfast out at some diner every single morning of my life.
And I’d get pancakes for sure.
Problem is I don’t have unlimited time or money. But, possibly even more true: carbs.
That’s what makes these high protein pancakes so perfect! Not only are they a delicious (and easy!) way to get my breakfast fix any time of the day or week, they’re also super healthy.
Don’t mind me — I’ll just be eating my protes THIS way from now on.
So, if you’re looking for a healthy way to enjoy your breakfast cravings AND to stay true to your macros, give these delicious Lemon Blueberry High Protein Pancakes a try and you’ll be one happy, fit camper.
While you’re at it, I recommend topping these pancakes with this quick lemon yogurt sauce – it’s the perfect healthy combination!
Lemon Blueberry High Protein Pancakes
- ½ cup old fashioned oats
- 3 egg whites
- ½ cup cottage cheese
- 2 scoops vanilla protein powder I recommend Dymatize Gourmet Vanilla
- 2 tsp freshly squeezed lemon juice
- 1/4 tsp lemon zest
- 1/4 cup water
- 2/3 cup fresh blueberries plus more for topping
- coconut oil for greasing pan
- 1/4 cup plain greek yogurt
- 1 tbsp honey
- 1 tsp freshly squeezed lemon juice
- 1/4 tsp lemon zest
- Combine the oats, egg whites, cottage cheese, vanilla powder, 2 tsp. lemon juice, 1/4 tsp. lemon zest, and water in a blender.
- Blend until the mixture is pureed. You may need to scrape some of the protein powder from the sides of the blender, as it tends to stick.
- Once pureed, pour the mixture into a mixing bowl and fold in the blueberries.
- Once the oil is hot, pour 1/3 cup of the pancake mixture into the center of the pan. Allow to cook for 2-4 minutes, or until the edges start to harden and a spatula can easily slide underneath the pancake.
- Flip over and cook an additional 2-4 minutes, or until the batter is cooked through.
- Repeat with remaining pancakes.
- To make the optional yogurt topping, combine the yogurt, honey, lemon juice, and lemon zest in a small mixing bowl.
- To serve, drizzle the yogurt sauce over the pancakes along with a few fresh blueberries and optional lemon zest for garnish.
This post contains affiliate links for products I use regularly and highly recommend.
This pose was last updated on 3/15/2016 to include a new recipe video.
I've got your dinners covered this week
- Get my FREE 5-Day Meal Plan plus...
- Organized grocery list to save time and money
- Helpful cooking tips and tricks
- Free videos on forming better cooking skills
- Kitchen conversion and substitution charts