Blueberry Lemon Protein Pancakes

Name: Blueberry Lemon Protein Pancakes
Ingredients: 2 scoops (~60g) Vanilla whey or plant protein powder; 6 large Egg whites; ½ cup (~50g) Oat flour; ½ cup + extra for topping Fresh or frozen blueberries; zest of 1 lemon + 1 tbsp juice Lemon zest + juice; 1 tsp Baking powder; ¼–⅓ cup Unsweetened almond milk; pinch Salt

A recipe from the Bmarchai Recipes collection.

Bmarchai RecipeshighProteinblueberrylemonfruityZestybrightbreakfast

Nutrition (per serving)

450Calories

52 gProtein

40 gCarbs

12 gFat

10 gSugar

380 mgSalt

Ingredients

2 scoops (~60g) Vanilla whey or plant protein powder
6 large Egg whites
½ cup (~50g) Oat flour
½ cup + extra for topping Fresh or frozen blueberries
zest of 1 lemon + 1 tbsp juice Lemon zest + juice
1 tsp Baking powder
¼–⅓ cup Unsweetened almond milk
pinch Salt

Method

In a bowl, whisk together protein powder, oat flour, baking powder, and salt.
Add egg whites, lemon zest, lemon juice, and almond milk. Mix until smooth and no lumps remain.
Gently fold in blueberries (if using frozen, do not thaw to avoid excess moisture).
Let batter rest 5 minutes.
Heat a non-stick pan or griddle over medium-low heat. Lightly grease with cooking spray.
Scoop ¼ cup batter per pancake. Cook 2–3 minutes until bubbles appear on surface and edges look set.
Flip carefully and cook another 1–2 minutes until golden.
Serve hot with extra fresh blueberries, sugar-free syrup, or a light lemon glaze (mix powdered sweetener + lemon juice).