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
1 tbsp maple syrup
1 tbsp coconut oil, melted
Recipe created by Laura Davies
These blueberry & lemon protein pancakes make the best weekend breakfast, super easy to make and guaranteed to impress.
Place all of the dry ingredients in a bowl and combine together.
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.
Preheat a non-stick frying pan over a medium heat with a little coconut oil.
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.
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).
Stack the pancakes onto a plate as you cook them and cover to keep warm.
Once the pancakes are all cooked, stack 4 pancakes on a plate and serve topped with all the toppings.