Lemon and Blueberry Vegan Protein Pancakes - Nuzest
1 min read

Lemon and Blueberry Protein Pancakes

Meal Type: Breakfast Product: Clean Lean Protein


170g self raising flour

30g Smooth Vanilla Clean Lean Protein

1 tsp baking powder

2 lemons, zest of

265ml unsweetened dairy free milk

1 lemon, juice of

80g blueberries

1 tbsp maple syrup

1 tbsp coconut oil, melted

**Optional Toppings**

Nut butter

Lemon zest

Fresh blueberries

Maple syrup

Hemp seeds

Recipe created by Laura Davies


These blueberry & lemon protein pancakes make the best weekend breakfast, super easy to make and guaranteed to impress.




  1. Place all of the dry ingredients in a bowl and combine together.

  2. Add the wet ingredients to the dry ingredients and stir lightly to create a pancake batter (you are aiming for a thick yet spoonable batter than you can pour). Leave to sit for 5 minutes.

  3. Preheat a non-stick frying pan over a medium heat with a little coconut oil.

  4. Using an ice cream scoop (or similar), add a spoonful of batter to the centre of the pan, cooking one pancake at a time (use the back of the scoop to spread out the batter and shape into a disc). You are aiming to get 8 pancakes out of the batter.

  5. Cook for 1 – 2 minutes on each side until golden (you will know when they are cooked as you’ll start to see bubbles forming on the top of the batter).

  6. Stack the pancakes onto a plate as you cook them and cover to keep warm.

  7. Once the pancakes are all cooked, stack 4 pancakes on a plate and serve topped with all the toppings.

    Time: 20mins
    Serves: 2

    Products used in this recipe

    Clean Lean Protein

    Clean Lean Protein