• Leanne Fullwood

Lemon and Blueberry Protein Pancakes



Pancakes work for me any time of the day!! and they dont have to feel ”naughty” (although I hate describing food like that) - these are bursting with fresh flavours but they are also free from refined sugars (sweetened naturally with ripe

bananas and the flavoured protein powder) and also gluten free too. They are still light and fluffy (like American style pancakes) and the extra step of separating and whisking the egg whites is totally worth the end result of light and fluffy pancakes.


I use My Protein UK blueberry cheesecake protein powder but you can just use regular protein powder and take the blueberry flavour from the frozen blueberries you’ll add to the batter as it cooks. You could also use raspberries in this recipe as a perfect pairings with that lemon flavour!

Lemon and Blueberry Protein Pancakes

Makes 6 pancakes (serves 2)

Takes 20 mins

Ingredients

40g blueberry cheesecake (myprotein UK) protein powder (or just use vanilla!)

1 large very ripe banana

1/4 cinnamon

1/4 tsp baking powder

1/4 tsp salt

3 eggs

Handful of frozen blueberries

Zest of 1 lemon and 1 tbsp lemon juice

Coconut oil for frying


To serve:

Thick Greek yoghurt

More blueberries

1. In two clean bowls, separate the eggs but be careful to ensure none of the yolk gets into the egg whites. Whisk the egg whites by hand or using an electric mixer for 2 minutes until they form soft peaks. You’re looking for good volume and when you lift the whisk out the bowl it leaves a ‘peak’ that gently flops back into the mixture.


2. Add the remaining ingredients (apart from the blueberries) to the egg yolks and beat until smooth.


3. Carefully fold 1/3 of the egg white mixture into the banana mixture until roughly combined. Fold the remaining eggs whites into the mixture until everything is well combined. Don’t over mix!


4. Heat a non stick frying pan over low heat with some coconut oil in the pan. Add a serving spoonful of the mixture into the pan and cook for 2-3 minutes. Scatter with a few frozen blueberries in each one. You’ll see the pancake mix start to set around the edges on top so it’s firm enough to flip. Don’t flip them too early!! Cook on the other side for a further 2 minutes until golden and springy to touch.


(If your pan is big enough (my 32cm tefal pan allows me to do 3 pancakes at a time) then go for It. If not, pop your oven on a low heat and you can pop the pancakes on a plate or baking tray in the oven to keep warm)


Stack up 3 pancakes each, top with a dollop of yoghurt and the extra blueberries!



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