Blueberry Protein Pancakes With Lemony Cream Cheese Topping

  • U Serves 1 Person
  • P Prep: 00:15
  • P Cook: 00:08
Blueberry Protein Pancakes With Lemony Cream Cheese Topping

Nutritional Facts

per 1 serving size (Recipe makes 1 servings)

Amount Per Serving

Calories 429

Calories from Fat 52

% Daily Values*

Total Fat 5.75


Saturated Fat 1.95


Polyunsaturated Fat 0.05

Monounsaturated Fat 0.02

Cholesterol 45.75


Sodium 517.63


Potassium 142.88

Total Carbohydrate 46.03


Dietary Fiber 7.22


Sugars 14.38

Protein 50.14

Vitamin A 4.63%

Vitamin C 8.75%

Calcium 46.97%

Iron 17.60%

* Nutritional Values are estimated and may vary

³ Description

A delicious, healthy and filling breakfast that's perfect for a summer morning! The lemon isn't overpowering but adds a refreshing touch to these protein packed pancakes.

² Ingredients


q Directions

1. In a food processor or Nutribullet, process 2 tbsp cottage cheese, 1 tbsp almond milk, 3 tbsp Greek yogurt, 1 tbsp Cellucor Whipped Vanilla protein, 1 packet Truvia and 1/4 tsp lemon extract (not orange!) until smooth. If using a Nutribullet, blend the cottage cheese and almond milk first, then add the rest and blend. Set aside.
2. In a food processor or Nutribullet, mill 1/3 cup rolled oats until they form a fine powder.
Mix in the following ingredients until smooth.
1 tbsp coconut flour
1 scoop Cellucor Whipped Vanilla whey protein
1/4 tsp baking powder
1 egg white
3 tbsp unsweetened applesauce
1/4 cup unsweetened vanilla almond milk
1/4 cup blueberries
1/2 tsp lemon zest
3. Fold in blueberries.
4. Heat a large griddle or non-stick pan over medium heat. Spray with non-stick cooking spray (I like the coconut oil kind) and spoon pancake mixture onto griddle to form 3-4 pancakes. Cook until the top begins to bubble, then flip and cook through.
5. Top with cottage cheese mixture and remaining lemon zest and serve.

Recipe Provided by @erinspalmtrees

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