High Protein Lemon Blueberry Yogurt Pancakes | Whole with Beth

Whole with Beth

Name: High Protein Lemon Blueberry Yogurt Pancakes
Prep time: 35 min
Cook time: 45 min
Total time: 80 min
Yield: 2
Ingredients: Chobani Plain Non-Fat Greek Yogurt; O Organics Milk, Low Fat, Organic; Turtles Egg; O Organics Maple Syrup, Organic, 100% Pure; McCormick Gourmet™ Organic Pure Vanilla Extract (2 fl oz); Oppy Organic Meyer Lemons; Bob's Red Mill Oat Flour, Gluten Free; Naked Protein Tropical Protein Smoothie; Bob's Red Mill Baking Powder, 14 oz; Morton Iodized Salt, 26 Ounce; Naturipe Fresh Blueberries

Print recipe

High Protein Lemon Blueberry Yogurt Pancakes

Serves 235 mins prep45 mins cook

High Protein Lemon Blueberry Yogurt Pancakes (gf/df option*) 🍋🥰 literally bursting with flavor! add these healthy, fluffy, insanely delicious pancakes to your summer cooking list!

0 servings

What you need

cup plain greek yogurt

cup milk

egg

O Organics Maple Syrup, Organic, 100% Pure

tbsp maple syrup

McCormick Gourmet™ Organic Pure Vanilla Extract (2 fl oz)

tsp vanilla extract

lemon

cup oat flour

cup protein powder

tsp baking powder

pinch salt

cup blueberry

Shop Recipe

Instructions

1. in a large bowl, whisk egg, milk, greek yogurt, maple syrup, vanilla extract, lemon juice, and lemon zest.
2. add in oat flour, protein powder, baking powder, and salt. mix until just combined, then fold in blueberries if using. allow batter to rest for 10 minutes.
3. heat and grease a skillet over medium-low heat.
4. add 1/4 cup batter per pancake to skillet. cook on one side until bubbles begin to form, then flip and cook on the other side for another minute.
5. repeat until all the batter has been used up. enjoy!

View original recipe