Just as delicious as restaurant style pancakes but better for you! Made with high-quality whey for 22 grams of protein and only 12 grams of net carbs.
High-protein, low-carb lemon blueberry pancakes are a delicious twist on an age-old dish without all of the unhealthy sugar. Instead of starting your day off with a sugar blast that is sure to add weight around the mid-section and lead to a food coma / severe energy crash an hour later, consider the healthy protein approach. With only 12g of net carbs, and 22g of protein, these flapjacks are the perfect way to start your day off right to make sure your muscles are happy and healthy. They’re also super easy to make! Simply combine the ingredients in a mixing bowl, let it sit for a few minutes, and you’re ready to cook. Once you’re done on the stove, fresh blueberries, lemon zest, and yogurt are the perfect way to top-off your pancakes for a well rounded meal. - Yield: 1 Serving
- Active Time: 5 Minutes
- Total Time: 20 Minutes
Nutrition Facts
Calories: 306Protein: 22g
Carbs: 13.7g
Fat: 18g
Ingredients
- 3 tbsp coconut flour
- 1 scoop Dioxyme vanilla protein
- 1/2 scoop collagen (optional)
- 1 tsp baking powder
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 1 tsp lemon extract
- 1 egg (or egg replacement)
- 1/3 to 1/2 almond milk (depending on what consistency you want)
- 1 handful of fresh blueberries
Preparation
Mix everything together in a bowl and let it sit for 8-10 min before you begin cooking. Use a frying pan to cook the pancakes on the stove top; when they are golden brown, they are done. Once finished, you can top with fresh blueberries, lemon zest and I also use almond milk yogurt!
