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Lemon and Blueberry Protein Pancakes

Diet & Nutrition Inspiring People
TIME:20mins, SERVES:8

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


    Dry Pancake Ingredients

    Wet Pancake Ingredients

    • 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

    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.

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