Fluffy Blueberry Protein Pancakes
Light and fluffy with a hint of lemony goodness. So good, the whole family will beg for them!
Ingredients
Pancake
- 2 scoops Autumn's Vanilla Protein Powder
- 1 banana mashed
- 1 egg
- 1 tbsp. greek yogurt
- 1 tbsp. whole milk
- 1/4 tsp. baking powder
- 1/2 lemon zested
Toppings
- 1/4 cup greek yogurt
- frozen blueberries or fresh fruit
Instructions
- Preheat a cast iron skillet or griddle to medium high heat (measured at about 350 F).
- In a small bowl, thoroughly mix all pancake ingredients, except for the frozen blueberries, until a thick liquid texture forms.
- Gently stir in the frozen blueberries. Let this sit for 3-5 minutes to allow for the baking powder to finish reacting.
- When ready to cook, spray or grease the griddle and form small pancakes. Cook for about 1-2 minutes or until small bubbles start to form in the pancake. Flip, then cook for about 1 more minute.
- Top the pancakes with greek yogurt and fruit.
Equipment
griddle or skillet ideally stainless steel or cast iron
Nutrition
Carbohydrates: 34g | Protein: 34g | Fat: 9g | Fiber: 3g
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