Lemon Blueberry Protein Pancakes

$- 1 cup oats (blended into flour) - 1 scoop vanilla protein powder - 1 tablespoon baking powder - 1/2 teaspoon salt - 1 cup almond milk (or any milk of choice) - 1 large egg - 2 tablespoons honey or maple syrup - Zest of 1 lemon - 2 tablespoons freshly squeezed lemon juice - 1/2 cup fresh blueberries (plus extra for topping) - Coconut oil or butter for cooking The first step in making these pancakes is gathering the right ingredients. Start with the dry ingredients. You will need oats, which you can blend into flour. This oat flour gives pancakes a lovely texture. Add a scoop of vanilla protein powder for a nutritious boost. Baking powder is key for fluffiness, so don’t skip it. A pinch of salt enhances all the flavors. Next, for the wet ingredients, grab your milk. Almond milk works well, but feel free to use your favorite milk. You will also need a large egg to bind everything together. Honey or maple syrup adds sweetness. The zest and juice of one lemon really bring the bright flavor to these pancakes. Finally, fresh blueberries are a must. They provide bursts of sweetness. Use coconut oil or butter for cooking. This adds flavor and helps prevent sticking. With these ingredients ready, you will create delicious lemon blueberry protein pancakes that everyone will love. Start with a large mixing bowl. Add 1 cup of oat flour, 1 scoop of vanilla protein powder, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. Whisk these dry ingredients together until they are evenly mixed. This step ensures the pancakes rise well and have a nice flavor. In a separate bowl, whisk together 1 cup of almond milk, 1 large egg, and 2 tablespoons of honey or maple syrup. Add the zest of 1 lemon and 2 tablespoons of freshly squeezed lemon juice. Mix until everything is well blended. This mix makes the pancakes moist and gives them a bright flavor. Now, pour the wet mixture into the dry ingredients. Stir gently until just combined. It’s okay if there are a few lumps; do not overmix. Next, carefully fold in 1/2 cup of fresh blueberries, making sure not to burst them. Heat a non-stick skillet over medium heat. Add a small amount of coconut oil or butter. For each pancake, pour about 1/4 cup of the batter onto the skillet. Cook until bubbles form on the surface, about 2-3 minutes. Carefully flip the pancake and cook for another 1-2 minutes until golden brown. Repeat this with the remaining batter. Serve the pancakes warm, topped with extra blueberries and a drizzle of honey or syrup if you like. Enjoy this tasty breakfast treat! To make fluffy pancakes, avoid overmixing the batter. When you combine the wet and dry ingredients, mix just until you see no dry flour. A few lumps are fine! Overmixing can lead to tough pancakes, which is not what you want. Trust me, being gentle with the batter keeps your pancakes light and airy. The right skillet temperature is key to great pancakes. Heat your non-stick skillet over medium heat. If it's too hot, the outside cooks too fast, leaving the inside raw. To test, sprinkle a drop of water on the skillet. If it dances and evaporates, you're ready to cook. Always use a little coconut oil or butter to prevent sticking. To enhance the flavor, top your pancakes with more fresh blueberries. A drizzle of honey or maple syrup adds sweetness too. You can also add a dollop of Greek yogurt for creaminess. Serve with a side of fresh fruit for a colorful plate. This makes for a fun and tasty breakfast! {{image_2}} You can change the fruit in these pancakes. Strawberries or raspberries work well. Both fruits add a new taste. You can even mix fruits together. This keeps breakfast fun and exciting. Try different fruits each time you make them. You can swap the protein powder flavor or type. If you like chocolate, use chocolate protein powder. You can also try plant-based protein for a healthy twist. Each powder brings its own flavor. This means you can customize the taste to your liking. Want to make these pancakes gluten-free? Just use gluten-free oats instead of regular oats. For a vegan version, swap the egg for a flax egg. Mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for a few minutes. This helps bind the pancakes without eggs. You can also use plant-based milk to keep it vegan. These changes let everyone enjoy your pancakes. To store leftover pancakes, let them cool first. Place them in an airtight container. You can stack them with parchment paper between each pancake. This keeps them from sticking together. Store the container in the fridge. They will stay fresh for up to three days. If you want to freeze pancakes, cool them completely. Then, lay them flat on a baking sheet. Place the sheet in the freezer for about an hour. This prevents them from sticking. After that, transfer the pancakes to a freezer-safe bag. Remove as much air as possible before sealing. They can last up to three months in the freezer. To reheat, pop them in the toaster or microwave. Heat until warm. Lemon blueberry protein pancakes can last in the fridge for three days. If stored properly, they can stay fresh in the freezer for up to three months. Check for any signs of spoilage, like off smells or changes in texture. Always trust your senses when it comes to food safety. Yes, you can make these pancakes gluten-free! Use gluten-free oats instead of regular oats. Blend them into flour to keep the texture similar. This way, you enjoy the same fluffy pancakes without gluten. To make these pancakes vegan, swap the egg for a flax egg. Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water. Let it sit for about five minutes until it thickens. Use maple syrup instead of honey for a sweet touch. You can use any milk you like. Options include soy milk, oat milk, or coconut milk. Each milk will give a slightly different taste, so feel free to experiment with your favorite! Yes, frozen blueberries work well! They may release more juice, so be cautious when folding them in. This can add extra color to your pancakes but can make them a touch softer. You can adjust the sweetness by changing the amount of honey or maple syrup. If you want a bit less sweetness, simply reduce the amount by a tablespoon. You can also add a pinch of cinnamon for a warm flavor boost! These Lemon Blueberry Protein Pancakes are both tasty and easy to make. We covered the ingredients, from oat flour to fresh blueberries, and shared step-by-step instructions. I also provided tips for fluffy pancakes and fun variations to mix things up. Storing your pancakes properly ensures you can enjoy them later. With this recipe, you have a healthy breakfast option that fits your diet. Try it today and enjoy a delightful treat that fuels your day!$

Start your day with delicious Lemon Blueberry Protein Pancakes that are both nutritious and satisfying! Made with simple ingredients like oats, protein powder, and juicy blueberries, these pancakes are perfect for a healthy breakfast. In just 20 minutes, you can whip up a delightful meal that fuels your mornings. Click through to discover the full recipe and enjoy this refreshing twist on a classic favorite!

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Ingredients

1 cup oats (blended into flour)

1 scoop vanilla protein powder

1 tablespoon baking powder

1/2 teaspoon salt

1 cup almond milk (or any milk of choice)

1 large egg

2 tablespoons honey or maple syrup

Zest of 1 lemon

2 tablespoons freshly squeezed lemon juice

1/2 cup fresh blueberries (plus extra for topping)

Coconut oil or butter for cooking

Instructions

In a large mixing bowl, combine the blended oat flour, protein powder, baking powder, and salt. Whisk together until evenly mixed.

In another bowl, whisk together the almond milk, egg, honey or maple syrup, lemon zest, and lemon juice until combined.

Pour the wet ingredients into the dry ingredients, and stir until just combined (do not overmix; a few lumps are okay).

Gently fold in the blueberries, being careful not to burst them.

Heat a non-stick skillet or griddle over medium heat and add a small amount of coconut oil or butter.

For each pancake, pour about 1/4 cup of batter onto the skillet. Cook until bubbles form on the surface of the pancake and the edges start to look set, approximately 2-3 minutes.

Carefully flip the pancake and cook for an additional 1-2 minutes until golden brown. Repeat with the remaining batter.

Serve the pancakes warm, topped with additional blueberries and a drizzle of honey or syrup if desired.

Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 2 (makes about 6 pancakes)